Description
This easy recipe will elevate your cauliflower from bland to extraordinary. The smoky, roasted flavours and soft, creamy texture may convert even the biggest cauliflower skeptics into its biggest fans!
Ingredients
| US | Ingredient | Metric |
|---|---|---|
| 1 head | cauliflower | |
| 1 to 2 tablespoons | olive or vegetable oil | 15 to 30 mL |
| 2 teaspoons | paprika | |
| 1 teaspoon | cumin | |
| 1 teaspoon | chili powder | |
| 1 teaspoon | brown sugar | |
| 1/2 teaspoon | garlic powder | |
| 1/2 teaspoon | salt | |
| 1/2 teaspoon | ground pepper |
Directions
- Preheat oven to 425°F (220°C).
- Cut cauliflower head into florets, around 1 to 1.5 inches (3-4 cm) in length and rinse in a colander. Allow to drain.
- In a large bowl combine oil and all dry ingredients with a whisk.
- Add cauliflower to bowl and mix well until florets are evenly coated.
- Spread coated cauliflower onto a large pan in a single layer.
- Bake for approximately 25 mins, turning halfway to brown equally. Cauliflower is done when pierced with a fork easily.
Tips & Tricks
Line your baking sheet with aluminum foil for a quick clean up.