Spicy Roasted Cauliflower over Hummus

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

1 head cauliflower, stem removed and chopped into bite sized florets

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon coriander

½ teaspoon crushed red pepper flakes

1 garlic clove, minced

½ lemon, juiced

salt and pepper to taste

subheading: simple hummus:

1 (15 ounce) can garbanzo beans, drained reserving half the liquid

¼ cup tahini

2 tablespoons extra virgin olive oil

1 clove garlic

1 lemon, juiced

salt to taste

subheading: garnish:

chopped parsley optional

chopped mint leaves optional

crushed red pepper flakes optional

lemon zest optional

grilled pita for serving

Directions at spoonforkbacon.com

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