1 lb broccoli, cut into small florets and stemmed
4 cremini mushrooms, sliced
1 tbsp garlic, minced
3 tbsp olive oil
½ tsp cumin seeds
2 tsp sea salt
Grated cheddar cheese (or any hard, sharp cheese)
Toss broccoli and mushrooms with olive oil, salt, cumin seeds in a large bowl.
Bake for 20 minutes in 425F, less for crunchier florets.
Remove from oven and sprinkle with cheese.
For gluten-free version, omit cheese topping.