by Caitlin Saniga
- 1 2-pound head cauliflower, chopped into florets
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground garlic
- 1/4 teaspoon salt
Preheat the oven to 450 degrees.
Place the cauliflower in a large bowl, and drizzle the olive oil over top. Toss to coat.
In a small bowl, whisk together the cumin, cayenne, smoked paprika, garlic and salt.
Pour the spice mixture over the cauliflower, and toss to coat.
Transfer the cauliflower to a baking sheet, and spread out in a single layer. Roast the cauliflower, turning once midway, until it is tender and starting to brown at the edges, about 20 minutes. Serve warm.
Makes 4 servings.
Recipe adapted from: Cookin’ Canuck