Olive Oil and Cumin Roasted Cauliflower

I sort of have a love/hate relationship with cauliflower. Love it in curries and with other roasted vegetables. I prefer it to be roasted or braised and mostly do not care for it steamed unless it is coated heavily with ranch dressing, which I tend to never serve at home.
Yesterday I coated it with olive oil, cumin, nutritional yeast, and then roasted it in the oven. I look for creative ways to use nutritional yeast because M. will eat almost anything that has yeast on it. Nutritional yeast is a yellow powder that is used by many vegetarians because of its high protein and B vitamin content. These tend to be in short supply in children's diets. Some contain B-12, but only if it is specially added. We put it on popcorn, rice, quinoa and sometimes in soup as a thickener. M loves it because it has a mildly salty taste and seems to be a distant taste relative to Parmesan cheese.
I topped mine with fresh cilantro, but that is the adult version, and M would never go for that garnish. And, this took less than 10 minutes to prepare!

Olive Oil and Cumin Roasted Cauliflower
oven 375 for 20 min.

1 head cauliflower broken into pieces
1-2 tbls olive oil
1 tbls cumin (or less if you are not a cumin fan)
pinch salt
1-2 tbls nutritional yeast

In a bowl, drizzle olive oil over cauliflower and mix well with you hands making sure each piece is coated. Add cumin, pinch salt and nutritional yeast. Mix with a spoon to coat. Be sure to really get all the yeast and spice on the bottom of the bowl coated on the cauliflower. Carefully spread on a cookie sheet and bake.
Top with a couple of pieces of fresh torn cilantro