Roasted Cauliflower

This isn't a recipe, just a technique. I liked Anne Burrell's idea of roasting cauliflower into spicy nuggets as it has almost no taste on its own, but I was hesitant about using cayenne pepper on an entire head.

So I preheated my oven to 375*F, cut a head of cauliflower into little floret nuggets, dumped them on a half-sheet pan and tossed them with about 2 TB EVOO and a sprinkle of kosher salt. Then I made 4 separate piles and seasoned them differently:

Garam Masala blend
Cayenne pepper
Herbs de Provence (hey, you never know, right?)
Paprika and cumin

I roasted them for just under 15 minutes and tossed with a spatula, roasting another 10 minutes until golden brown and soft enough to cut with a fork. The nuggets were small, so they could probably get away with a total of 20 minutes. Fast and easy.

The Outcome: the cayenne was (predictably) too hot for me; the Herbs de Provence got lost but the flavor was still very good, I might try them in a cauliflower mash some time; the paprika and cumin, which I expected to like the most, was too blah; and the Garam Masala blend was both our favorite. Yum! So, I suggest you experiment with your spice cupboard too; go a little wild and crazy, divide it up like I did so you can do a side-by-side taste test, and discover your personal favorite.