1 large head Cauliflower
3 cloves garlic, mince
1 Tbsp Red New Mexico Chile Powder (substitute Ancho if needed)
1/2 tsp crushed dried Red Chile
1 tsp Cumin seeds toasted and ground
4 Tbsp Olive Oil
1/4 cup Cilantro leaves, chopped
1/2 Lime, juiced
Salt to taste
Preheat oven to 425 F.
Separate the florets from the Cauliflower. Put them in a bowl with the garlic, chili powder, crushed chili, cumin, salt & olive oil and toss gently to mix together and coat well. Spread the seasoned Cauliflower in a shallow roasting pan. Roast 30 minutes or until tender and browned, stirring once after 15 minutes.
When done, remove from oven and dress with fresh lime juice and cilantro.