Here’s an easy variation on the roasted cauliflower (I’d previously posted a recipe for roasted cauliflower with capers) using ground cumin and some cayenne pepper. I love the aroma of cumin, and the cayenne pepper gives the roasted cauliflower a nice kick — I think this cauliflower dish goes well with simple meat dishes, such as steak or pork chops.
Preheat the oven to 375F. Break down the cauliflower into about 1 in. florets and put them in a bowl. Add sliced garlic (about 3 cloves), add a tablespoon of ground cumin, and a teaspoon of cayenne pepper (or about 1/2 tsp if the cauliflower is small — you can vary depending on your spiciness tolerance); season with salt and pepper. Drizzle with some olive oil and mix well. Lay out the cauliflower in a baking dish and roast for about 25 minutes, or until tender. Move the cauliflower around occasionally so that they brown evenly.
eat. live. paleo. 
I just made this. Holy my effing mouth is on fire, Batman! But mmm. It’s perfect for the cold rainy weather. The cayenne is getting lots of Vitamin C into our bod’s. Thanks for the recipe.
Thanks for trying it! Sorry if it turned out super spicy – but it’s great for winter and our bod’s, indeed!