Exotic, warm Indian spices raises cauliflower from a “blah” to spectacular.
4 tablespoons ghee or olive oil
1 teaspoon cumin
1 tablespoon Garam Masala or a tandoori spice blend
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, optional
1 head cauliflower, rinsed, cored, cut into 2-inch pieces
Preheat oven to 425°F.
In a mixing bowl, combine the ghee or olive oil and spices, and whisk until blended. Toss in the cauliflower and toss gently to coat completely with the ghee/spice mixture.
Distribute evenly on a parchment lined baking sheet, and roast for 35-45 minutes, or until the cauliflower stems are tender, and the edges are lightly caramelized and golden.
YIELD: Serves 4-6