Ingredients:
½ cup olive oil1 Tbsp honey
1 Tbsp ground cumin
1 ½ tsp salt, plus more to taste1 ½ tsp garlic powder
1 ½ tsp onion powder
¾ tsp smoked paprika
½ teaspoon of hot paprika (for medium-low heat), plus more to taste
½ tsp black pepper, plus more to taste
2 large heads cauliflower (4 lbs)
Equipment:
Baking sheets
Cutting board
Chefs knife
Bowl
Measuring cups and spoons
Whisk
Metal spatula
Pot holders, dish cloths
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- Preheat the oven to 425°F and position the oven racks in the bottom and middle of the oven.
- In a large bowl, whisk together the olive oil, honey, cumin, salt, garlic powder, onion powder, smoked paprika and hot paprika
- Remove tough stems and leaves from the cauliflowers. Cut them into slices that are about ¾ inch thick from top to bottom, then trim those slices into bite-sized florets. Cut the stems into bite-sized pieces. For optimal browning, create flat sides that touch the pan. (12 packed cups)
- Put all the cauliflower pieces in the bowl with oil and toss them vigorously until each piece is lightly coated.
- Evenly distribute the cauliflower pieces between two baking sheets in a single layer, leaving a small space between each piece. An unlined pan browns better than one lined with parchment or foil.
- Roast the cauliflower pieces uncovered until they are browned on the bottom, about 20 minutes. Then, flip the cauliflower and rotate the baking sheets. Continue roasting until the florets are well-browned and have developed a lot of good char, an additional 10 to 15 minutes. Taste and adjust.