Bomb Roasted Cauliflower

Made at least once a week in the Marin O'Brien household.

Ingredients:

• 1 head cauliflower, cut into florets (the smaller the size will get crispier they will be)
• 2 Tbsp. olive oil
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• ½ tsp. black pepper

• 1 ½ tsp. kosher salt, divided

• ¼ tsp. cayenne pepper (optional)

Instructions

1. Preheat oven to 400 degrees F.
2. Toss together cauliflower florets and olive oil on a large rimmed baking sheet.
3. Stir together garlic powder, cumin, black pepper, cayenne, and salt in a small bowl. Sprinkle over cauliflower, and toss until evenly coated. Spread mixture in a single layer.
4. Roast in preheated oven until cauliflower is slightly charred and tender-crisp, turning once halfway through baking, about 25 minutes.

Adapted from Anthony Le Pape’s Roasted Mexican Cauliflower Bites