Baked cauliflower with Jerusalem artichoke

Ingredients:

• 1 head of cauliflower, separated into florets
• 500 g Jerusalem artichoke, peeled and cut into 2.5 cm cubes
• 1 tbsp cumin, toasted and ground
• 1/2 tsp cayenne pepper
• Finely chopped chives, for sprinkling
• Olive oil
• Salt

Preparation:

1. Turn on the oven and preheat to 190 C.
2. In a large bowl, toss cauliflower and Jerusalem artichoke with olive oil and salt.
3. Combine cumin and cayenne pepper in a small bowl and add to the vegetables. Mix thoroughly.
4. Place the vegetables in a single layer on a baking sheet. Place in the oven and bake for 40-50 minutes, until tender. Stir halfway through cooking to ensure even browning on all sides.
5. Transfer the vegetables to a serving platter and sprinkle with chives. Serve the baked cauliflower with Jerusalem artichoke hot.