Smoky and Spicy Roasted Cauliflower

Something magical happens when vegetables are roasted. They become crispy,  nutty and their flavors are intensified. Smoky and Spicy Roasted Cauliflower with its wonderful flavors and textures is a unique side dish to be enjoyed year round. In the summer, serve with a grilled entrée and in the colder seasons, it is delicious with a savory goulash. This dish can be enjoyed on its own, or perhaps with an egg on top.

                                                              Smoky and Spicy 
                                                           Roasted Cauliflower
                                                                  adapted from
                                                            Eat Well On $4/Day
                                                              Good and Cheap
                                                                Jeanne Brown

Ingredients
1 head cauliflower,  stem and florets, cut
   into small pieces
2 cloves garlic, unpeeled
I tablespoon butter, melted
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
salt and pepper to taste

1. Preheat the oven to 400 degrees F.

2. Arrange the cauliflower and the garlic in a large roasting pan. Drizzle the butter over the cauliflower and sprinkle the paprika, cayenne pepper, and generous amounts of salt and pepper over the top. Use your hands to coat the cauliflower with the butter and spices.

3. Bake until the cauliflower can be easily pierced with a fork and the florets begin to brown 45 minutes to 1 hour. If you like things extra crispy and dark brown,  bake for the full hour. To serve, squeeze the garlic among the florets and trash the skins.

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