That great and humble vegetable used again in an interesting way. This time adapted from the blogger “Cooking Canuck”
Yield – 2 cups
Serving size – 1/2 cup
Calories per serving – 48 cal
1 head (about 2lb) cauliflower
1 tbsp olive oil
1 tsp chili powder
1 tsp ground cumin (I use roasted)
1/2 tsp paprika
1/4 tsp salt
Preheat the oven to 450 F
Cut the cauliflower into florets, about 1 1/2 inches each. Remove the core and green leaves.
Transfer the florets to a bowl.
Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes.