Save time and dish washing duties by tossing the cauliflower, oil and spices directly on the baking sheet. Place the cauliflower florets cut side down for the most caramelization.
Preheat the oven to 425°F.
Slice the head of the cauliflower in half from the top of the crown through to the stem. Cut out the core of each of the halves and remove the leaves. Trim the cauliflower into large florets, then into smaller florets. Use the knife or break with your fingers. Cut the florets into roughly the same size, with each floret displaying at least one cut side that lays flat on the baking sheet to become caramelized.
Scatter the cauliflower on a high sided baking sheet and drizzle with olive oil. In a small bowl, mix together the salt, pepper, chipotle chile powder and cumin. Sprinkle the spice mixture over the cauliflower and toss well to coat. Lay the florets in an even layer, cut side down. Bake for 20-25 minutes. Flip half way through cooking time if desired.
Serve hot or refrigerate for up to 4-5 days.
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