Mexican Roasted Cauliflower
1 large head of cauliflower
2 to 3 tablespoons extra-virgin olive oil, as needed
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ cup raw pepitas (hulled pumpkin seeds)
1 teaspoon finely chopped fresh cilantro, for garnish
Finely grated lime zest, for garnish
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.
Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
Sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
**** FARMER'S WIFE TIP: ADD SOME CORN TO THIS AS WELL! Blanch the corn in hot water (boil it) for a couple of minutes and take it out of the water, then cut it off the cob and add the corn to the cauliflower when you take it out halfway through to flip it. Add the corn at the halfway point in cooking it. Viola!!