As a kid, I never gave cauliflower any love. Really, the loveliest (well, as much as one can wax poetic about a cruciferous vegetable) didn’t start until a couple of years ago.
When it comes to the raw vegetable plate, the humble cauliflower are usually the last florets standing. But cauliflower has so much more potential than crudite platters. It has to be nurture, encourage and loved. Or may be that’s grated, pureed and roasted.
The first time I tried roasting cauliflower (with Indian spices), it got rave reviews. So, I thought a different version, this time using the flavors of the southwest, would be welcome at the dinner table. It was a hit! And this flavorful side dish took only 5 minutes of active prep time.
I think the cauliflower’s feeling the love now.
Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1 1/2-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.
Other cauliflower recipes:
Cookin’ Canuck’s Grated Cauliflower Salad with Peppers, Carrots & Capers
Cookin’ Canuck’s Roasted Cauliflower with Indian Spices (Cumin & Coriander)
Kalyn’s Kitchen’s Cauliflower-Crust Vegetarian Pizza with Mushrooms & Olives
Can’t Live Without’s Potato & Cauliflower Dry Curry
Southwestern Roasted Cauliflower Recipe with Cumin & Paprika
|Serving Size||½ cup|
|Amount Per Serving||As Served|
|Calories 143kcal Calories from fat 36|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Dietary Fiber 10g||40%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 (2 lb.) head cauliflower
- 1 tsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- Preheat oven to 450 degrees F.
- Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
- In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
- Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
- Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.