Slow roasted cauliflower and red pepper

I'll be the first to admit I am not a huge fan of cauliflower.  I am not sure why, its just never been my favorite.  What am I a fan of?  Spicy food!  So when I first tried this combination, it became my favorite way to eat cauliflower.  The Summer heat has started to fade away in Raleigh and our days are filling with crisp, Fall air, so a spicy dish was just what I wanted.  Cauliflower is also a great low carb option to replace white foods like pastas, breads, and potatoes.  This recipe slow roasts the cauliflower in a variety of Southwestern spices and then finishes the dish with fresh lime juice and cilantro.  Oh, did I mention? There's also garlic.  This is a great dish to eat by itself or serve with grilled chicken or beef.

What you'll need:

-1 head of cauliflower

-5 tbsp of olive oil

-3 tbsp of minced garlic (I buy a jar of pre-minced garlic from the grocery store and keep it in my refrigerator for instant flavor at any given time)

-1 tbsp of Smoky Chipotle pepper

-1 tsp of crushed red pepper flakes

-1/2 tsp of cayenne pepper

-1 tbsp of cumin

-1/2 cup of chopped cilantro leaves

-Juice of 1 lime

-Salt

Instructions:
-Preheat oven to 325 degrees F.  Cut off the florets from the cauliflower head and separate them.  Drizzle olive oil into a baking dish and pour florets into dish.  Add in garlic, pepper, salt, and cumin and toss until mixed well.
-Place in oven for a little over an hour, you want to achieve a golden brown look.  Stir periodically.
-Once tender and slightly brown, remove from oven and squeeze lime juice over dish.  Toss in chopped cilantro, sprinkle with a bit of salt (to taste), and serve!


Feel good about yourself, fantastic health benefits of cauliflower:  
-Very nutritional, lots of vitamins
-Natural antioxidant and detoxifying agent
-Promotes cardiovascular and digestive health