Roasted Cauliflower Salad

As promised, sharing pictures of Shannon with the world's biggest cauliflower (this is her on the streets of SF meeting up for our commute). In class last night we all got a viewing of this beast (since Shannon was kind enough to bring it in rather than let it stink up my car). When everyone heard about Shannon's blog fame we decided to take a poll to see what she should do with her new beauty. Please cast your votes. Polls close on the 15th at 1:29pm. If you have other ideas or good cauliflower recipes please use the comments section below!

And here's the recipe Shannon's been using for her favorite cruciferous fix... She mentioned you don't have to use all the spices if you don't have them, so this is a general guide. You can also substitute different kinds of nuts or red onion for the scallions. Enjoy!

Ingredients

1 medium head cauliflower, cut in small florets with sliced stems (if desired)
2-3 Tbl coconut oil, melted
1 tsp cinnamon
1 tsp cumin
1 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp each sea salt and freshly ground black pepper
Juice of 1/2 lemon
Extra-virgin olive oil, for drizzling
1/4 cup pine nuts, toasted
1/4 cup thinly sliced scallions, white and green parts
1/4 cup chopped fresh cilantro leaves

Directions

Preheat oven to 450F.

Line a rimmed baking sheet with parchment paper and set aside.

In a large bowl, toss cauliflower with coconut oil. Add spices, salt and pepper and toss to evenly distribute spices.

Spread cauliflower on baking sheet in a single layer. Roast for 30-45 minutes, until florets are tender and charred to your liking.

Put cauliflower in a shallow dish or on a platter and drizzle with lemon juice and olive oil to taste.

Garnish with pine nuts, cilantro, an extra sprinkling of sea salt and pepper, and serve.