1 head cauliflower
4 tbsp. plant butter
1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
½ tsp. cumin
¼ tsp. red pepper flakes
¼ tsp. turmeric
½ tsp. salt or to taste
INSTRUCTIONS
Bring a large pot of slightly salted water to a boil, add the cauliflower carefully (it best to use forks to submerge it in water) and cook for about 5-7 minutes, depending on the size.
Meanwhile, melt the butter and add all of the spices. Mix well.
Remove the cauliflower from the water, and let cool just enough to handle. Place the cauliflower on a baking sheet stem side up. Take half of your spiced butter mixture and make certain to cover the cauliflower as best as you can. There are a lot of gaps around the stem so pay close attention to those areas so that your seasonings and mixture are able to get inside those areas, too.
Now, flip the cauliflower and using a pastry brush, brush the remaining spiced butter all over the cauliflower evenly.
Bake at 400°F for about 30 minutes. Serve hot.
NOTES
HOW TO STORE AND REHEAT
The truth about this whole roasted cauliflower recipe is that it has the best taste and flavor when it’s served hot (or warm – be careful not to burn your mouth). But if you get to a point that you realize you’re not going to be able to eat it all, there are a few things that you can do.
Store the remaining cauliflower in an airtight container in the fridge for up to 4 days. Once you’re ready to finish it and enjoy it again, you can heat it using the microwave or the stovetop, whichever you prefer. If you are going to reheat on the stove, make certain to keep the heat low, so that you don’t burn the cauliflower. You also may want to add a tad bit of water to cover the bottom of the skillet to make sure that the bottom of the cauliflower doesn’t burn.
NUTRITION
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