Here’s a super-simple recipe that’s delicious and probably one of the healthier Thanksgiving side dishes you’re likely to find on the holiday table. Hint: since the recipe calls for equal parts of all the spices, you can mix up an extra-large batch and store it in an empty spice container to have on hand at a moment’s notice. If you don’t like it too spicy, cut the cayenne in half or leave it out altogether…it’ll still taste just as great!
1 head of cauliflower, chopped into florets
(for an even easier option, use bagged, pre-cut florets)
1 teaspoon sesame oil
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon cayenne (optional if you don’t like a little heat)
1/2 teaspoon garlic powder
1/2 teaspoon coarse salt
Mix dry ingredients together in a small bowl. Stir cauliflower and oils in a large bowl to coat. Add dry ingredients to the cauliflower and stir to coat. Spread cauliflower out on a dark baking sheet (preferably unlined) and roast at 450° F for 20-25 minutes or until golden, fork tender, and crispy on the edges. Be sure to check on it about 15 minutes in…sometimes this can cook pretty quickly depending on the size of the florets and your oven’s actual temperature.