Delicious Roasted Spiced Cauliflower

I started this blog in 2008, and of all the vegetables I eat and post, I have decided there is a consistent winner.

Cauliflower. 

I love it.  

I would never eat it raw, but roasted or in pastas with raisins and capers, it is heavenly.

I can't find fault with this vegetable, I especially love the purple and orange variety, it adds so much to my cooking repertoire.

 My only complaint would be that it gets cold too quickly!

I have been making this spiced cauliflower to go with my weekly roast chicken, and one night I even served it with shrimp tossed in the same spiced oil over rice, it was delicious!

I found the recipe on instagram, and the original calls for avocado oil.  Avocado oil has a high smoke point, and really worked well here, but I have made it with olive oil too, so don't stress if you don't have avocado oil.

This recipe is addictive, you can just make it for lunch or a snack, and it will make you happy.  

• Spiced Roasted Cauliflower: (adapted from Table for Two)
• 1/3 cup avocado oil (olive oil is fine too)
• ▢1 teaspoon smoked paprika (pimenton)
• ▢1 teaspoon garlic powder
• ▢1 teaspoon ground cumin
• ▢1 tablespoon light brown sugar (important to use light brown)
• ▢1 teaspoon kosher salt
• ▢1/4 teaspoon ground black pepper
• ▢1 head of cauliflower cut into medium-sized florets

In a large bowl, add in oil and spices, kosher salt & pepper.  Whisk with a fork.

Add the cauliflower florets to the bowl and mix to coat.

Lay out on a naked sheet pan (no parchment paper please) and roast at 400F for 25 minutes, turning one time in between roasting.

Addictive!