Spiced Butter Roasted Cauliflower with Cumin and Paprika

Position a rack in the center of your oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper.

In a small saucepan over medium-low heat, melt the butter with the minced garlic. Cook gently for 2 minutes until fragrant but not browned.

Remove from heat and stir in the cumin, paprika, and salt. The spices will bloom beautifully in the warm butter.

Place the cauliflower florets in a large mixing bowl. Drizzle with olive oil and pour the spiced butter mixture over top. Toss until every floret is evenly coated.

Spread the cauliflower in a single layer on the prepared baking sheet, ensuring pieces do not overlap for even browning.

Roast for 25-30 minutes, turning the florets halfway through cooking, until they are golden brown and tender when pierced with a fork.

The edges should be caramelized and slightly crispy — this is where the flavor lives.

Remove from oven and immediately squeeze fresh lemon juice over the hot cauliflower.

Scatter fresh chopped parsley across the top for color and brightness.

Serve warm as a sharing side dish — everyone tears their portion from the communal platter, just as we do with injera.