An Onion Exposed: Roasted Cauliflower

When my husband and I make our dinners, the majority of the time there isn't much thought that goes into the vegetable. We tend to focus more on the meat or the main dish. Yes, we'll make a nice salad, or steam some broccoli. We'll have steamed asparagus and go as far as topping it with some butter, fresh lemon juice, and salt, but that's about as far as it goes for our "fancy vegetable sides". I've seen many recipes around for roasted cauliflower and decided to give it a go. It's something we've never tried, and boy! was it worth it!

On a side note: my husband told me that this one was definitely "blog worthy". :)

Ingredients

1 head of cauliflower

olive oil

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. paprika

1/2 tsp. garlic powder

1/4 tsp. salt

Directions

Preheat oven to 450 degrees.

Grease a baking sheet with olive oil or non stick spray and set aside.

Cut cauliflower into chunks, removing the center stem from the head. (Like you're cutting them up for a veggie tray.)

Transfer cauliflower to a medium size bowl.

In a small bowl, combine chili powder, cumin, paprika, garlic powder, and salt. Mix well.

Drizzle just enough olive oil over the cauliflower to coat it all (about 1 tablespoon), stirring as necessary.

Next, sprinkle half of the seasonings over the cauliflower. Stir well.

Sprinkle the remaining seasonings over it, and stir again.

Spread cauliflower out onto the prepared baking sheet.

Place in oven for 20 minutes.

(Don't flip them at all...the bottoms will look a little charred and the tops will get a bit crispy.)

Remove from the oven and serve.

(Directions with Photos)

First, preheat oven to 450 degrees.

Grease a baking sheet with olive oil or non stick spray and set aside.

(If you're washing your cauliflower beforehand, either pat it dry or let it rest before preparing this dish. You want to be sure the cauliflower is dry before drizzling with the oil.)