The days of autumn are beckoning with this bright golden and seasoned spiced dish. That said, seasonings may be changed with what you have on hand and prefer; and may also change throughout the months to accommodate a more roasted seasonal palette. The cauliflower is tender however if you wish to have a more crispier texture replace half the olive oil with melted butter. Grated cheese may be added in the last 5 minutes of cooking time to give a more familiar cheesy cheerful flavour which is often associated with cauliflower.
Roasted Cauliflower
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1 medium cauliflower, sliced into florets
1 pint cherry tomatoes
4 tablespoons olive oil
1/2 teaspoon sweet paprika
1 teaspoon curry powder
1/2 onion powder
1/2 teaspoon salt free dry herb mix
1/4 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment. Set aside.
Place the cauliflower florets and cherry tomatoes in a large bowl and drizzle with the olive oil. Toss to evenly coat.
In another bowl combine the paprika, curry powder, onion powder, dry herb mix, salt and pepper. Whisk together. Sprinkle over the cauliflower and tomatoes and toss to coat.
Spread the cauliflower and tomatoes evenly on the prepared baking tray. Bake in the preheated oven for about 15 - 20 minutes or until golden and slightly tender crisp.