Spicy Roasted Cauliflower

I have recently discovered the wonders of roasting broccoli and cauliflower. I love the way it taste after being in the oven for an hour or so and it is so easy to make. This recipe combines my new love of roasting and my love of all things spicy.

I have recently discovered the wonders of roasting broccoli and cauliflower. I love the way it taste after being in the oven for an hour or so and it is so easy to make. This recipe combines my new love of roasting and my love of all things spicy.

When I originally made this recipe I used 1/2 teaspoon of crushed red pepper flakes and man oh man was it spicy. My nose was running, my lips were burning, yet I still loved it. However the rest of my family though it was a bit too spicy, so next time I make it I will be cutting the amount of crushed red pepper flakes, that change is noted in the recipe below.

Spicy Roasted Cauliflower

Ingredients:

• 1 large head cauliflower
• 3 cloves garlic, finely diced
• 1 tablespoon chili powder
• 1/4 teaspoon crushed red pepper flakes
• 4 tablespoons olive oil
• 1/2 lime, juiced

Directions:

1. Preheat oven to 325°F.
2. In a large bowl mix the garlic, chili powder, crushed red pepper flakes and olive oil.
3. Cut cauliflower into florets and add to the large bowl with the other ingredients. Mix gently to coat well.
4. Spread the cauliflower onto a shallow roasting pan and roast for 1 to 1 1/2 hours or until tender, stirring occasionally.
5. When done squeeze half a lime over the cauliflower.

Enjoy!!!

Notes:

I used a slightly heaping 1/4 teaspoon red pepper flakes. 

Serves: 4
Calories: 183.8
Total Fat: 14.8g
   Saturated: 2.1g
   Polyunsaturated: 1.8g
   Monounsaturated: 10.1g
   Trans: 0g
Cholesterol: 0mg
Sodium: 82.5g
Potassium: 681.8mg
Total Carbs: 13.1g
   Dietary Fiber: 5.9g
   Sugars: 3.2g
Protein: 4.6g
Vitamin A: 11.9%
Vitamin C: 168.1%
Calcium: 5.6%
Iron: 7.0%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from REMCooks.