Spiced Caramelized Cauliflower Recipe:
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1 large head cauliflower
about 3 pounds cut into florets*
4 tablespoons unsalted butter, melted
1 teaspoon granulated sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly-ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
Coarse salt, for sprinkling -
* When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull-colored cauliflower should be avoided, as well as those in which small flowers appear. Heads that are surrounded by many thick green leaves are better protected and will be fresher. As its size is not related to its quality, choose one that best suits your needs.
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Preheat oven to 500 degrees F.
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In a large bowl, toss the cauliflower with the butter.
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In a small bowl, combine the sugar, paprika, salt, pepper, cinnamon, and cumin. Toss the spices with the cauliflower until evenly coated.
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Spread cauliflower in a single layer on a baking sheet. Bake 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized.
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Mound the florets on a serving platter or bowl and sprinkle with coarse salt. Serve hot or warm.
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Makes 12 appetizer servings.
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Source: I adapted this recipe from Food & Wine magazine, November 2002. Photo by Maura McEvoy of Food & Wine Magazine.