• Preparation: 10 minutes
• Cooking: 25-30 minutes
• Total Time: 35-40 minutes

This recipe serves 4 people as a side dish.

Ingredients:

• 1 medium cauliflower (about 600g), cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Juice of 1/2 lime
• Fresh coriander leaves, for garnish

1. Preheat the Oven:
   Preheat your oven to 200°C (180°C fan)/400°F/gas mark 6.
2. Prepare the Cauliflower:
   Cut the cauliflower into medium-sized florets. Wash and dry them thoroughly.
3. Mix the Spices:
   In a large bowl, combine the olive oil, ground cumin, smoked paprika, chili powder, ground coriander, garlic powder, onion powder, cayenne pepper (if using), sea salt, and black pepper. Mix well to form a paste.
4. Coat the Cauliflower:
   Add the cauliflower florets to the bowl with the spice mixture. Toss the florets until they are evenly coated with the spice mixture.
5. Roast the Cauliflower:
   Spread the coated cauliflower florets in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden brown and tender.
6. Finish and Serve:
   Once roasted, remove the cauliflower from the oven. Squeeze the juice of half a lime over the florets and toss to combine. Garnish with fresh coriander leaves.
7. Serving Suggestions:
   Serve hot as a side dish or as part of a larger meal with rice, beans, or tortillas.

• Calories: 110 kcal
• Protein: 3g
• Fat: 8g
  • Saturated Fat: 1g
• Carbohydrates: 8g
  • Sugars: 3g
• Fibre: 4g
• Salt: 0.5g