Phulkopi (roasted cauliflower)

So, we're at the bottom of our "food supply", as my son Benjamin calls it, and i have yet to get a thorough grocery shopping trip in, so tonite, again, was a night of being creative and using what we have, and finishing off the rest. I have a plastic bag of loose leaf cilantro leaves, so I've been using that a lot (which I don't mind because I LOVE it anyways) and some frozen veggies that I had bought quite a while back with intentions for another recipe, but never got to. So, here I am, using up these items so they are not put to waste and I have something to offer my family to eat for supper. I used some fun sassy spices and a bag of cauliflower and that's pretty much it. This dish has a warm, bright flavor, and it tasted good right out of the oven. Not too spicy like you might expect, but certainly has a noticeable temp change...who knows, you might be scragglin' around trying to use up what you have too, and this recipe just might come in handy...


you'll need:

•  1 16oz package frozen cauliflower
• 3 1/2 tsps garlic, minced
• 1/2 tbsp Chile Powder 
• 1/2 tsp  Red Chile paste
• 1 tsp Cumin
• 1 tsp sriracha hot chili sauce (just a quick squeeze, you know me and eyeballing things)
• 4 Tbsp canola Oil
• 1/4 cup Cilantro leaves, chopped
• 1/2 Lime, juiced
• Salt to tast

preheat oven 325 degrees. 

in large bowl, toss/coat pieces in spices, cilantro, and lime juice.

Roast on cookie sheet covered in tin foil for an hour-hour and a half. 

sprinkle with more cilantro and lime if you wish.
*I also used up my leftover rice from the other day and pan fried it (to make fried rice) and add a bit of peanut butter to give it a nutty sweeter flavor. (you don't need to do this)
enjoy!