Roasting brings out the natural sweetness of cauliflower and squash. Fragrant cumin oil adds a distinctive flavor to these tender vegetables.
1⁄2 cup plus 2 tbsp. olive oil
1 tbsp. cumin seeds
2 heads cauliflower, cored and cut into florets
2 medium-sized butternut squash, peeled, cubed
1. In a small skillet, heat 1⁄2 cup olive oil and cumin seeds until the seeds turn dark and aromatic. In large bowl, combine vegetables and remaining 2 tbsp. olive oil; season.
2. Roast vegetables on sheet pan at 400° F. oven until cooked through, approx. 40 min. Toss vegetables with cumin oil, adjust seasonings.