Name: roasted thai cauliflower
Yield: 4
Ingredients: 1.25 unit cauliflower; 1 tbsp canola oil; 1 tbsp lime juice; 0.25 tsp crushed red pepper; 0.25 tsp ginger powder; 0.25 tsp coriander; 0.25 tsp onion powder; 0.25 tsp garlic powder; 0.25 tsp cinnamon; 0.1 tsp nutmeg; 1 unit zest of a lime, optional; 0.5 tsp salt

roasted thai cauliflower

Serves 4

Ingredients

1.25	unit	cauliflower
1	tbsp	canola oil
1	tbsp	lime juice
0.25	tsp	crushed red pepper
0.25	tsp	ginger powder
0.25	tsp	coriander
0.25	tsp	onion powder
0.25	tsp	garlic powder
0.25	tsp	cinnamon
0.1	tsp	nutmeg
1	unit	zest of a lime, optional
0.5	tsp	salt

Directions

https://www.sandraseasycooking.com/2017/05/oven-roasted-thai-cauliflower-steaks.html

Preheat oven to 400F (200C).

Mix the spices together.

Cut the green leaves off the cauliflower heads, then slice cauliflower into half through the stem. Starting at the cut side of each cauliflower half, make approximately 1/2-inch-thick slices. You should end up with about 4 slices per head.

Line a large baking pan preferably sheet pan with parchment paper. You can drizzle just a bit of oil so that parchment paper could stick or wouldn’t curl up.

Now, carefully transfer cauliflower slices to the baking pan and oil on both sides and squeeze lime right over each slice.

Sprinkle with Thai Seasoning on both sides and bake in the preheated oven for 25 minutes to up to 35 minutes, depending on your taste. Usually, I take mine out around 25 minutes. You do not want to burn them, however, I know that some people like more crunchy than softer texture.