I’m loving this whole roast cauliflower trend I’m seeing everywhere. Roasted cauliflower is always a hit in our house and this is such a pretty way to serve it up. The lemon and caper version from Epicurious is one of my current favorites and I can’t wait to try this paprika and thyme version from Jamie Oliver. But I’m loving this tandoori-style version that I made up using leftovers from my tandoori chicken spice blend. The result? Perfectly roasted and mildly spiced cauliflower that my whole family loved. I’m not exaggerating – the last cauliflower was inhaled in about 2 minutes.