Spicy Roasted Cauliflower

Ingredients

• 1 Small Head Cauliflower Cut into Florets (1 – 2 pounds before cleaning)
• 1 1/2 Teaspoons Curry Powder
• 1/2 Teaspoon Cumin
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Ginger Powder
• Pinch of Salt (to taste)
• 2 Tablespoons Olive Oil
• 1/4 Cup Sliced Almonds (toasted)
• 1 Lime Cut into Supremes (directions to follow)

Directions

Preheat oven to 425 degrees Farenheit.

In a medium size bowl mix together the curry powder, cumin, garlic powder, ginger and salt.
Once the dry ingredients are mixed, stir in the olive oil and stir to thoroughly combine.
Add the cauliflower florets to the bowl of olive oil and spices.
Mix the cauliflower into the spice mixture to thoroughly cover all of the florets.
Pour the florets onto a baking sheet and make sure that there is space between the cauliflower so that they will roast evenly.
Roast cauliflower for 30 – 40 minutes.  Cauliflower should be brown on the edges and slightly softened.

For the Toasted Almonds
Heat a pan over medium high heat and add almonds to the pan.
Toss the almonds until they start to turn golden in color.
Remove from heat and set aside.

For the Lime Supremes
To create the lime segments, lay the lime on its side and slice off both ends.
Set the lime up on one of the ends and slice off the peel and pith to expose the fruit.
Continue this around the entire lime.
Holding the peeled lime in the palm of your hand, slide the knife blade parallel to the inside of one of the lime sections and cut down to the center of the lime.  Place the blade parallel to the other side of the lime section and cut down to the center of the lime.  The segment (supreme) should lift out.  Place all of the supremes into a small dish.  If you wish, you can cut the supremes into smaller pieces.
Once the cauliflower is done roasting, transfer it to a bowl.
Stir in the lime segments into the roasted cauliflower.
Sprinkle the toasted almonds on top.

Notes:
I had to double the recipe for the spices and olive oil because I found it wasn't nearly enough to cover all of the cauliflower. Mine definitely were not as yellow as the picture.
Almonds toast much more quickly than you would have thought.
My limes must be small because my supremes were not nearly the size of the picture. I also probably need to get a paring knife instead of trying to cut a small lime with an 8" santoku knife. Regardless, they were a delicious addition that I would not have thought to use otherwise.