Chili Lime roasted cauliflower

Chili Lime roasted cauliflower

• PREP 5 min.
• COOK 35 min.
• TOTAL 40 min.

Roasted cauliflower is a quick and easy dish to make. When roasted, cauliflower tastes nutty and slightly sweet. In this spicy roasted cauliflower recipe we toss edible cauliflower flowers with a generous amount of ancho chili powder, smoked peppers, onion powder, garlic powder, salt and cayenne pepper for some spice. For a spicy dish, add the full amount of cayenne, for milder palates, half the amount required in the recipe.
Makes 2 large portions or 4 side portions

1 medium head cauliflower (approx. 1 1/4 pounds), cut into small flowers
2 tablespoons olive oil, grape seed oil or neutral lyant oil
1/4 teaspoon fine sea salt
1 teaspoon ancho chilli powder or use our homemade chilli powder, see notes
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon to 1/4 teaspoon cayenne pepper
1 scallops, ends trimmed and finely sliced
2 to 3 lime or lemon wedges

Heat the oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper or a silicone baking mat – the pan is not necessarily necessary to lay out, but this helps to clean up.
In a large bowl, toss the cauliflower flowers with oil, salt, chilli powder, smoked paprika, onion powder, garlic powder and cayenne pepper. Put the seasoned flowers on the baking sheet. Distribute them and point as many of the flatter edges onto the baking sheet so that they brown nicely.
Fry until the edges are crisp and brown and the inside are tender, 20 to 35 minutes. Stir in the cauliflower after 20 minutes to promote an even tan.
Toss the scallops and a pressing of lime juice.

• Each chilli powder will work for this recipe, but we love ancho chili powder that tastes sweet, fruity and mild. We also love to replace our homemade chilli powder blend, which is packaged with flavor.
• Smoked peppers are made from dried and smoked Pimiento peppers. It adds a deep smoky aroma and flavor. Unless indicated on the packaging, it is not usually hot (spicy) and instead is mild and a bit sweet.
• Nutritional information: The following nutritional information is estimates. We used the USDA database to calculate approximate values.

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