Spiced Roasted Cauliflower

🧂 Ingredients

• 1 large head of cauliflower (roughly 2½ lbs)
• 3 tablespoons extra virgin olive oil

  or a touch more if needed
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground chili powder
• 1 teaspoon garlic powder
• ¾ teaspoon ground paprika
• ¼ teaspoon ground coriander
• ¼ teaspoon freshly ground black pepper
• ½ lime

  for squeezing
• small handful fresh cilantro leaves

  finely chopped
• flaky sea salt

  for sprinkling (optional)

Instructions

• 1 Note: If possible, allow the cauliflower to come to room temperature prior to
  roasting. Cold ingredients stall the caramelization process.
  
  Preheat the oven to 450°F (230°C) with a rack in the center position.
• 2 Trim and cut the cauliflower
  [https://www.abeautifulplate.com/how-to-cut-cauliflower/] into medium-large
  florets and set aside. In a large mixing bowl, combine the olive oil, salt,
  cumin, chili powder, garlic powder, paprika, coriander, and black pepper and
  whisk to combine. Add the cauliflower florets to the bowl and using your hands
  (or a large mixing spoon), gently toss the florets in the oil mixture until the
  florets are evenly coated.
• 3 Transfer the florets onto a half sheet pan, spreading them into an even layer so
  that the florets are not touching one another. Flip the florets so that any flat
  sides are facing down on the pan. This will improve caramelization during
  roasting.
• 4 Roast the cauliflower until deeply caramelized, about 25 to 30 minutes, checking
  and flipping the florets after 15 minutes or so. Transfer the roasted
  cauliflower to a large serving platter and squeeze the juice of ½ lime evenly
  over the florets. Garnish with chopped cilantro and a light sprinkling of flaky
  sea salt. Serve immediately.

Nutrition Info