Spicy Roasted Cauliflower with Cilantro

It’s a new year so I’ve adopted a new attitude. I’m lightening up, cutting out junk food, trying to stay away from Facebook, cleaning out the closets and getting organized. Yep, totally embracing the cliche and feeling pretty good about it. I got a Fitbit for Christmas (I asked for it, my husband’s not a jerk), started counting Weight Watchers points again and just finished my first Bikram yoga class a few hours ago. Go me!

It was time. I spent most of 2014 focused on what everyone else was doing or needing and I am ready to shift inward. Don’t worry, I’ll still take care of my children.

You might be surprised by the Weight Watchers thing because it can mean different things to different people. Some have the misperception that you have to eat their food and some who follow probably do, indeed, eat a lot of processed, fat-free and artificially flavored foods, all things I try to avoid. I appreciate that it’s taught me about portion control and it restricts no foods. I don’t like being told I can’t eat something, especially a whole food group like grains or dairy. It also forces me to eat more fruit and veggies than I normally would. It worked well for me ten years ago when I had 30 pounds to lose so I revisit it every now and then.

Naturally, I’ve been inspired to come up with some new, healthy, point-friendly recipes. This is my favorite so far! I love the texture of roasted cauliflower and the spices and lemon juice make it super flavorful. You could try using different types of chili powder if you like, I used ancho which is a pretty mild heat but chipotle powder would also work really well if you want to kick it up. The cilantro adds nice color and freshness. Eat it as a side dish or set it out for an appetizer. Only 1 point for those of you who know what I’m talking about… For the rest of you, it’s just delicious and healthy too!

Oh, and did I mention how incredibly easy it is? You’ve got to try it.

(serves 6)

6 cups cauliflower florets

1/2 teaspoon cumin

1/2 teaspoon chili powder (I used ancho chili powder)

1/2 teaspoon Mexican oregano

1/4 teaspoon kosher salt

freshly ground pepper

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1/2 cup cilantro, rinsed, dried, and roughly chopped

Preheat oven to 400 degrees convection or 425 degrees conventional.

Place the cauliflower florets in a large bowl and sprinkle with cumin, chili powder, oregano, salt, and pepper.

Drizzle with lemon juice and olive oil then, using your fingers, massage spices, lemon, and oil onto the cauliflower florets until they are all coated.

Place in a single layer on a baking pan coated with cooking spray or lined with parchment paper, leaving a bit of space between florets. Roast in the preheated oven for about 12 -15 minutes, depending on your oven. Check about halfway through and toss with tongs.

Chop cilantro just slightly, it should still be leafy.

When the cauliflower is finished, it will be golden with dark toasty bits.

Toss the hot cauliflower with the cilantro and serve.

Happy New Year!!!

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