INGREDIENTS
1 head of organic cauliflower, cut into florets
3 limes, juiced
1½ Tbsp chili powder
1 Tbsp cumin
1 Tbsp garlic powder
1 tsp curry powder
2 tsp JF Universal Salt
1 tsp fresh cracked black pepper
2 Tbsp garlic olive oil
TOPPINGS
1 Tbsp fresh Italian parsley, chopped
2 Tbsp fresh parmesan cheese, grated (sub plant-based cheese)
PROCESS
Preheat the oven to 400º. Lightly grease a baking sheet with canola oil or line with parchment paper. Place the cauliflower florets in a large mixing bowl.
In a small bowl, combine all of the lime juice, chili powder, cumin, garlic powder, curry powder, JF Universal Salt, and pepper to create a paste. Reserve half of the JF Universal Salt and pepper.
Slowly pour half of the paste over the cauliflower. Mix with hands or a large spoon until evenly coated. If you want more of a robust flavor add more of the paste until you achieve the desired coating. I normally use ¾ of the paste and discard the excess or use it as a marinade for chicken to serve with it.
Spread the florets evenly on the baking sheet and add the rest of the JF Universal Salt and pepper. Drizzle the olive oil over the florets. Roast for approximately 30-45 minutes until you reach your desired char. Check after 20 minutes with a fork. Cooking time varies significantly depending on the size of your florets. I
Once charred and cooked, plate with freshly grated parmesan and chopped Italian parsley. I love this as a Meatless Monday entree option over jasmine or brown rice. Add your favorite hot sauce and an extra squeeze of lime.