Spice-Roasted Cauliflower & Jerusalem Artichokes

• 1 head of cauliflower, cut into bite-size florets
• 1 pound Jerusalem artichokes, cut into 1-inch dice
• Extra virgin olive oil
• Kosher salt
• 1 tablespoon cumin seeds, toasted and ground (see page 17)
• 1/2 teaspoon cayenne pepper
• 1 bunch of fresh chives, finely chopped

1. Preheat the oven to 375F.
2. In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
3. In a small bowl, combine the cumin and cayenne and add it to the veggies.
4. Toss well to thoroughly combine.
5. Spread the veggies on a baking sheet in one even layeruse two baking sheets if necessary.
6. Roast for 20 minutes, then stir the veggies so they have the chance to brown all over, and rotate the pan to ensure even cooking.
7. After 20 minutes, repeat this process again.
8. Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender, and smell wonderfulalmost like popcorn!
9. If they arent lovely and brown, let them continue to roast for another few minutes.
10. Taste and adjust the seasoning if necessary.
11. Remove the veggies from the oven, sprinkle with chives, transfer to a serving dish, and serve immediately.

cauliflower, artichokes, extra virgin olive oil, kosher salt, cumin seeds, cayenne pepper, fresh chives

Taken from www.epicurious.com/recipes/food/views/spice-roasted-cauliflower-jerusalem-artichokes-378207 (may not work)