Three variations on one of our favorite vegetables. Keep it simple with the base recipe or add spices for the other two variations.

roasted cauliflower, 3 ways
yields 3-4 servings

base recipe: simply roasted cauliflower
1 medium head of cauliflower, cut into bite sized florets (~2 pounds, or 4-5 cups chopped)
2 tablespoons avocado oil or extra virgin olive oil
1/4 teaspoon sea salt
freshly ground pepper
1/2 teaspoon garlic powder (optional)

for curry roasted cauliflower, add:
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
juice of 1/2 lime, more to taste (optional)

for chili roasted cauliflower, add:
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
juice of 1/2 lime, more to taste (optional)

Directions:

1. Preheat the oven to 425 F degrees. Cut the cauliflower into small, bite-sized florets and slice or dice the stems. Toss with the oil, salt, pepper and garlic, if using, until well coated (for variations, include any additional spices). Arrange on a foil or parchment- lined sheet pan in a single layer, making sure not to overcrowd the pan (use a second baking sheet if necessary).

2. Roast the cauliflower until tender and slightly browned, about 30-40 minutes, tossing a few times throughout. 

3. Remove from the oven; for variations, squeeze lime juice all over, if using, and toss to combine. Enjoy warm or at room temperature.