Spicy roasted cauliflower

For me a humble cauliflower is one of the vegetables which deserves a special place. It is delicious, full of bite and versatile. I'm not very keen on the cauliflower rice though, I've tried it once, and was left unimpressed.
But anything else cooked with this vegetable is a winner in my books, be it a cauliflower cheese drowning in rich sauce (give it to me any time), or cauli creamed soup, pakoras or fritters.

Roasted cauliflower has a concentrated flavour, and a touch of sweetness.

Spicy roasted cauliflower
Ingredients:
3tbsp Capsicana Latin Flavour Brazilian Paprika & Spices seasoning mix
2tbsp coconut oil
2tbsp Greek yogurt
1tsp honey
1tbsp lemon juice
1 medium cauliflower

 Capsicana Latin Flavour Brazilian Paprika & Spices seasoning mix was one of the products from the latest Degustabox. This spice mix, made with chilli, paprika, smoked paprika, black pepper and herbs (parsley, oregano, basil, thyme, bay) as well as salt, dried garlic and onion and red peppers, is ideal for BBQed meat, like beef and chicken.
It contains no artificial colourings or flavourings, it's suitable for vegetarians, non-GM and gluten free.
One small pack of 28g serves 4. I used about a half of the packet.

Since my husband decided earlier this year that he wouldn't eat meat any longer, I have to be more creative with vegetable dishes.
I thought this spice mix would work nicely with a cauliflower.

First make a thick paste from the seasoning mix, coconut oil, Greek yogurt, honey and lemon juice.
I used a turmeric-flavoured coconut oil, but a standard coconut oil will be another option.
For a vegan version use a dairy-free yogurt.

The paste doesn't look very appetising, in fact, it looks like mud, but don't be alarmed, it is very flavourful.

Spread it all over a cauliflower head, and place in a roasting dish. Put the dish in the oven preheated to 180C.

Roast for 20 minutes, then cover loosely with foil, and roast for another hour and 10-15 minutes at 180C. Check if it's all cooked through and soft with a wooden toothpick.

The paste will make a nice spicy crust over the cauliflower. If you like your food hot and spicy, just slice the cauli with the crust on. If you are a wimp like me, remove the crust. The flavours will all be there, in the cauliflower, but without a big heat.
If you like it really hot, cook the cauliflower sliced into big steaks, smothered with the paste, and adjust the cooking time accordingly.

You might want to add a big dollop of Greek style yogurt on the side.

The roasted cauliflower is very tasty, soft and melting in the mouth. The Brazilian spice mix works perfectly well with this vegetable.

I served it as a side dish to roast salmon.

For a vegetarian dinner, it will be great with vegetarian sausages or curry. For meat-eaters, this spicy cauliflower would be a delicious side dish to go with chicken or chilli meatballs.

Do you like cauliflower? What dishes do you cook with it?