Cauliflower Head!

For the past few weeks, we've been getting a produce box from New Roots Organics, which comes every other week, filled with greens, fruits and vegetables. As a result, I've been trying to use more of our new found produce in our meals. Happy kale, tons of arugula, delicious apples... but then we get something like.... cauliflower. Cauliflower. It's white, without nutrients, without flavor... what's the point? Under normal circumstances, I would never buy cauliflower... order cauliflower... I might use it as an insult. You cauliflower head! But now, it's here, waiting in my kitchen. Looking all white, and broccoli-like. It needs to be something - mashed? In a soup? Roasted? In a gratin?

So - I made some Asian-inspired (Asia, you inspire you me!) tofu for dinner, and decided to roast the cauliflower with some spicy spices. I enjoyed it, but if you don't like spicy things, you might just want to stick to the salt and pepper.

Spicy Roasted Cauliflower
1 head of cauliflower, broken into florets
2 tablespoons of olive oil
2 tsp. crushed red pepper
1 tsp. ground cumin
salt and pepper to taste

Preheat the oven to 400º. Toss the ingredients together, and spread onto a baking sheet. Roast for about 25-30 minutes or until soft.