Preheat your oven to 425°F. This high heat is essential for roasting vegetables, allowing them to caramelize beautifully.
Now, take your cauliflower and slice it in half from the top of the crown down through the stem. You want to make sure each half is even.
Next, remove the core and leaves from each half. Then, trim the cauliflower into large florets. Aim for similar sizes to ensure even cooking.
If you prefer smaller pieces, feel free to break them down further, but ensure they all have at least one flat side that can caramelize on the baking sheet.
Once cut, scatter the florets onto a high-sided baking sheet. Drizzle with olive oil, making sure each piece is well coated for optimal roasting.
In a small bowl, combine kosher salt, freshly ground black pepper, ground chipotle chile pepper, and ground cumin. Mix these spices together well.
Sprinkle the spice mixture over the cauliflower and toss everything together until each floret is evenly coated. This is where the magic happens!
Lay the seasoned florets cut side down on the baking sheet in a single layer. This allows them to get that perfect golden color.
Roast in the preheated oven for about 20 to 25 minutes. Halfway through, you might want to flip the florets if you want more even roasting.
Once done, remove from the oven and serve hot! You can enjoy them right away or refrigerate for up to 4 to 5 days.
