Mexican Inspired Roasted Cauliflower

subheading: For the cauliflower:

1 large head of cauliflower, cut into florets (mine was about 2 ½ pounds - if you’re using a smaller cauliflower, reduce the amount of avocado oil, salt, and spices ever so slightly. You can always add more salt after it’s d one cooking)

3 tablespoons olive oil or avocado oil

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon cumin

½ to ¾ teaspoon kosher salt

¼ teaspoon black pepper

subheading: For serving:

Cilantro

Red or green onion

Fresh lime wedges

Avocado

Directions at nyssaskitchen.com

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