Ingredients:
1 head of cauliflower, cut into small florets
2-3 tablespoons olive oil
Juice from 1/2 a lemon (reserve the other half)
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/8 teaspoon sea salt
1/8 teaspoon black pepper
Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
Place the florets into a medium sized bowl. Drizzle with enough olive oil to lightly coat the cauliflower, toss, then add the lemon juice and toss again.
In a small bowl, combine the ginger, nutmeg, chili powder, cayenne, salt and pepper. Season the cauliflower with the spice blend until lightly coated. (There may be extra depending on the size of the cauliflower).
Spread the cauliflower on the sheet pan and roast until slightly browned and easily pierced with a fork, about 20 minutes.
Let cool, and squeeze the other half of the lemon over the cauliflower. Serve warm.
Serves 4-6. Prep time: 10 minutes, Cook time: 20-25 minutes