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Savoury Roasted Cauliflower

I think this might be my favourite new recipe of the season. I’ve been making it weekly since cauliflowers have been on sale nonstop. It’s so versatile! Sometimes, I enjoy it as a side dish, other times as a soup topper—it’s especially delicious with my butternut squash soup. I also love making the Mexican version for tacos, paired with black beans and vegan chipotle aioli. Yum!
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Ingredients Method

Ingredients
  

  • 1 medium cauliflower cut into small florets
  • 2 tbsp nut butter
  • 2 tbsp applesauce
  • 2 tbsp water
  • 1 tsp ground cumin
  • 1 tsp garam marsala
  • ½ tsp coriander
  • ½ tsp cinnamon
  • 1 tsp turmeric
  • ½ tsp ground red chilis optional

Method
 

  1. Preheat the oven to 425°F (or 400°F for convection). Line a baking sheet with either a silicone mat or parchment paper.
  2. In a large bowl, prepare the spice mixture by combining the nut butter, applesauce, and water. Mix well. Add the spices and stir until evenly combined.
  3. Add the cauliflower florets to the spice mixture, tossing until all pieces are coated.
  4. Spread the cauliflower in a single layer on the prepared baking sheet.
  5. Roast for about 40 minutes, stirring halfway through, until the cauliflower is caramelized and tender.