CK'S KITCHEN: Mexican roasted cauliflower

Inspired by the Diversity Diet, which is the goal to eat at least 30 plants a week across fruits, veggies, whole grains, legumes, nuts and seeds, herbs and spices, this Mexican Roasted Cauliflower appeared as the ideal side dish for my Chicken Street Taco kit from Costco. I needed an easy dinner because I was babysitting my 1-year-old granddaughter, but my boyfriend was joining me on this particular evening so I wanted to make something homemade. Sounds so funny: having my boyfriend over while babysitting; I sound like I'm a teen again. Proverb of spice I believe the words of English poet William Cowper, who in 1785 said "Variety's the very spice of life, That gives it all its flavour." And a mere peek into my hot mess of a spice cabinet, you wouldn't think I lacked variety but rather sufficient space and organization. Much to my chagrin, I came home from the store with my fresh head of cauliflower to find that I did not have any onion powder. Boyfriend to the rescue! Once you have all the spices, this recipe is super simple. All you have to do is chop up the cauliflower; I recommend smaller pieces in general, and then toss with the oil (I chose avocado because I am currently obsessed with it and use it on everything now) and spices. This took 5 minutes — bless! Roast me With the florets roasting in the oven, I warmed the chicken for the tacos and chopped up limes, cilantro and red onion for the garnish. I couldn't find a ripe-and-ready avocado but we were having guacamole on our tacos. After flipping halfway through, the spicy cauliflower was beautifully roasted and caramelized. I sprinkled on the colorful garnishes, and we got to eating. The recipe writer wasn't kidding when she wrote in her blog that it could become a new favorite veggie side dish because we LOVED it. Like wow! Crispy and full of smoky flavor, this is a 10 out 10. Gluten-free, paleo, vegan and Whole30 friendly, it can fit into any healthy eating plan. I can't wait to make this again and again. When I'm in the mood for Mexican, this will be my go-to from now on! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. Mexican roasted cauliflower For the cauliflower: 1 large head of cauliflower, cut into florets (mine was about 2½ pounds — if you're using a smaller cauliflower, reduce the amount of avocado oil, salt and spices ever so slightly. You can always add more salt after it's done cooking) 3 tablespoons olive oil or avocado oil 1 teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon cumin ½ – ¾ teaspoon kosher salt ¼ teaspoon black pepper For serving: Cilantro Red or green onion Fresh lime wedges Avocado 1. Preheat oven to 425 degrees and line a large, rimmed baking sheet with parchment paper. 2. Prep cauliflower. Add cauliflower florets to a large bowl and toss with oil, dried spices, salt, and pepper — making sure the spices are well distributed. Transfer to a baking sheet and spread out the cauliflower until evenly spaced. 3. Roast cauliflower. Transfer to the oven and bake, flipping halfway through, for about 20-26 minutes, or until cauliflower pieces are tender and nicely caramelized. You can always roast for a little bit longer for extra crispy florets. 4. Serve and enjoy! Remove cauliflower from the oven and serve topped with fresh cilantro, red or green onion, lime wedges, and avocado if desired. Makes 4 servings Nutrition facts, per serving (1 cup) for roasted cauliflower without any garnishes: Calories: 148 calories; total fat: 11.2; sodium: 238 milligrams; fiber: 4.6 grams; protein 4.3 grams; total carbs: 11.4 grams; vitamin C: 101 milligrams; vitamin K: 33.5 micrograms Source: nyssaskitchen.com