Roasted Spiced Cauliflower

As a child, I would pretend that broccoli florets were little green (summertime) trees and cauliflower florets were little trees covered with snow. Me being a giant or a big scary dinosaur overlooking all the tiny trees, I would pick one up and chomp off the poofy tops before polishing off the stems.

For the spices, I decided to use the combination of smoked paprika, turmeric, and cumin along with a few red pepper flakes for a little more heat. As it roasts, the spices permeate into the cauliflower giving it not only delicious spiced flavours, but a lovely golden orange colour.

INGREDIENTS

• 2 lb. (1 head) cauliflower florets
• 2 tbsp olive oil
• 1 tsp smoked (or sweet) paprika
• ¼ tsp ground turmeric
• ¼ tsp ground cumin
• ¼ tsp red pepper flakes
• 1 tbsp lemon juice
• ½ cup fresh cilantro
• Salt and pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 450 degrees F. Property the crucifer florets on a baking shape (unsmooth with metal foil for gradual clean-up).
2. Turn the crucifer with the olive oil and spices (including saline and bush) until the crucifer is considerably backed.
3. Mock for 25-30 transactions, flipping the cauliflower middle, until tanned and alter.
4. After removing the crucifer from the oven, top with artefact humor and cilantro. Weaken with additional saliferous and attack if you similar. First served straightaway.

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