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Savoury Roasted Cauliflower

I think this might be my favourite new recipe of the season. I’ve been making it weekly since cauliflowers have been on sale nonstop. It’s so versatile! Sometimes, I enjoy it as a side dish, other times as a soup topper—it’s especially delicious with my butternut squash soup. I also love making the Mexican version for tacos, paired with black beans and vegan chipotle aioli. Yum!

Ingredients

  • 1 medium cauliflower cut into small florets
  • 2 tbsp nut butter
  • 2 tbsp applesauce
  • 2 tbsp water
  • 1 tsp ground cumin
  • 1 tsp garam marsala
  • ½ tsp coriander
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • ½ tsp ground red chilis optional

Instructions

  • Preheat the oven to 425°F (or 400°F for convection). Line a baking sheet with either a silicone mat or parchment paper.
  • In a large bowl, prepare the spice mixture by combining the nut butter, applesauce, and water. Mix well. Add the spices and stir until evenly combined.
  • Add the cauliflower florets to the spice mixture, tossing until all pieces are coated.
  • Spread the cauliflower in a single layer on the prepared baking sheet.
  • Roast for about 40 minutes, stirring halfway through, until the cauliflower is caramelized and tender.