1
Preheat the oven to 375 °F/190 °C. In a saucepot place the cauliflower florets and fill with water enough to almost cover the cauliflower (stop 1 inch before the top of the cauliflower). Now add salt (1 tsp. approx.), half the cumin, and boil until knife tender but still firm, 7 minutes approximately.
Once cooked, set aside in a bowl.