Roast Spiced Cauliflower serves 4 a medium cauliflower (about 1 ½ pounds) 1 teaspoon mustard seed ½ teaspoon salt ½ teaspoon turmeric ½ teaspoon cumin ½ teaspoon hot chili (I like Kashmiri or hot paprika here) ¼ cup neutral vegetable oil like grape seed or mustard seed Preheat your oven to 400°F then separate the cauliflower into florets. Grind up the mustard seed along with the other spices and toss with the cauliflower and oil. Spread the florets out on a baking pan and roast about 20 minutes, turning the cauliflower about half-way through cooking. It should be crispy on the outside and just cooked through.