Roasted Cauliflower with Lime, Chile and Cilantro - forks over knives

This is for the cooking course I took through Forks over Knives - Rouxbe

Task 66 re: development of color

Ingredients

• 1 large head cauliflower, cut into florets 
• 2 to 3 tbsp stock or water 
• 1 lime, halved 
• 1 tbsp Chili Powder 
• 1 tsp garlic powder 
• 1 tsp dried Mexican oregano 
• 1/2 tsp freshly ground black pepper 

Description

To start the cauliflower, preheat your oven to 450° degrees Fahrenheit. Remove the large florets from the cauliflower and cut them into even-sized pieces. Any of the very large florets can be sliced in half. 

Next, place the cauliflower into a large bowl and add the stock and squeeze on the lime juice — toss to evenly coat the cauliflower in the liquid. Reserve the squeezed lime for later. Next add the chili powder, garlic powder, dried oregano, and pepper. Note: The amount of chili powder needed will ultimately depend on how spicy you like your food and how spicy your chili powder is. Taste your chili powder before using it. For this recipe, we used this Chili Powder recipe.

Toss to evenly coat the cauliflower in the spices.