I generally like my roasted vegetables tossed with thyme, red pepper, perhaps some tarragon, more European seasonings. Cauliflower, however, has always been an Eastern vegetable for me. So instead, I rubbed it with coriander, cumin, and...get this...cinnamon. Seriously, you must try this. It is phenomenal. In fact, it's so good that I plan on just keeping this as a staple in my fridge, to toss into any old salad. Here I paired it with a bit of arugula tossed in olive oil and lemon juice, as well as a perfectly medium-boiled egg. Mmm...ok, one more bite and I'll return to my chaos.
Spiced, Roasted Cauliflower
Note: This is really not a recipe, but more of a suggestion for how you can prepare some cauliflower you've got lying around. You could try this with broccoli, but I have a feeling it won't work out as well. There's a creaminess to cauliflower that pairs very nicely with these spices. Would probably work well with potatoes, okra, turnips, onions, and various kinds of squash. Also, the spices are completely to taste. This is a rough estimation of what I used.
3 cups cauliflower, cut up into equal sized pieces
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
2 tsp salt
1 tsp red pepper
1 tsp fresh ground black pepper
3 tbsp vegetable oil
Preheat oven to 375 degrees. Toss all ingredients till cauliflower is well covered. Spread out on baking sheet. Bake till cauliflower begins to brown, and becomes soft. Approximately 30 minutes. Eat hot or at room temperature.