Roasted Cauliflower

Ingredients:

1 large head cauliflower (about 3 pounds)
2 to 3 tablespoons olive oil or sesame oil
1 teaspoon coarse salt
1/4 teaspoon coarsely-ground black pepper

Directions:

Preheat oven to 400°F.

Rinse cauliflower; cut into quarters.

Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices or wedges.

In a large bowl or resealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper.

Spread in a single layer in a non-stick baking dish, or aluminum foil lined rimmed baking sheet.

Bake prepared cauliflower approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender.

Remove from oven and serve warm or at room temperature.

Source: texasrecipes

Roasted Cauliflower

Ingredients:

1 large head Cauliflower
3 cloves garlic, minced
1 Tbsp Red New Mexico Chile Powder you can substitute Ancho Chile Powder 
1/2 tsp crushed dried Red Chile
1 tsp Cumin seeds toasted and ground
4 Tbsp Olive Oil
1/4 cup Cilantro leaves, chopped
1/2 Lime, juiced
Salt to taste

Directions: 

Preheat oven to 325 F. Separate the florets from the Cauliflower. Put them in a bowl with the garlic, 
chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.

Spread the seasoned Cauliflower in a shallow roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally.

When done, remove from oven. Dress with lime juice.

Finish with chopped cilantro leaves.

Source:  recipe.com