Tex/Mex Roasted Cauliflower


Make 6 servings

1 large head cauliflower
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon granulated garlic
1/4 teaspoon black pepper
1/2 cup prepared salsa
1 teaspoon sour cream


Preheat oven to 425 degrees and coat a baking sheet lined with foil and coated with vegetable cooking spray.
Core and remove stem and leaves from the cauliflower.
Separate the cauliflower into large florets and add to a large bowl.
Drizzle the cauliflower with the olive oil and sprinkle with the chili powder, ground cumin, salt, granulated garlic, and black pepper. Toss to coat.
Arrange cauliflower in a single layer onto the pan and bake for 10-12 minutes.
Stir and bake an additional 10 minutes or until browned.
While cauliflower is baking, combine the salsa and sour cream to use as a dipping sauce for the florets.