Spicy Roasted Cauliflower 1 medium head cauliflower, cut into small florets 2 tablespoons canola oil 1 teaspoon chili powder 1 teaspoon chipotle powder (double the chili powder if you don’t have this) Generous pinch salt Fresh ground black pepper
Preheat oven to 425°F. If you have a convection oven, use this setting for crisper results.
Cut cauliflower into bite-sized florets.
In a large bowl, combine the canola oil, chili powder, chipotle powder, salt and a good grind of freshly ground black pepper.
Add cauliflower florets to the spiced oil and toss to thoroughly coat.
Spread cauliflower on a rimmed baking sheet and roast for 25 to 40 minutes, stirring once part way through. The timing varies with the size of cauliflower.
1/4 cup canola oil Juice of 1/2 lime 1 tablespoon lemon juice 1 cup cilantro, roughly chopped 1 clove garlic 1 teaspoon honey Salt to taste Fresh ground black pepper
While the cauliflower roasts, combine the canola olive oil, lime juice, lemon juice, cilantro, garlic, honey, salt and fresh ground black pepper in a blender. Blend until smooth, scraping down the sides as necessary.
Serve cauliflower hot with this dipping sauce.