Roasted Mexican Cauliflower Bites

It's best to serve this dish right away.  I made the mistake of mixing it all together and putting it in the fridge for a meal the next day.  When the Cauliflower is warm and tender,  it just melts in your mouth and dipping it in the sauce takes it to a whole other level.

Roasted Mexican Cauliflower Bites

Anthony La Pape - modified

1            cup vegan sour cream

1/4         cup chopped fresh cilantro, plus more for garnish

2            teaspoon kosher salt, divided

3/4         teaspoon chipotle chili power, divided

1            head cauliflower (2 1/4 lb) cut into florets

2            tablespoons olive oil

1            teaspoon garlic powder

1            teaspoon ground cumin

1/2         teaspoon black pepper

1/4         teaspoon cayenne pepper

Preheat oven to 400 degrees.

Stir together vegan sour cream, cilantro, 1/2 teaspoon of the salt and 1/4 teaspoon of the chipotle chili powder in a bowl.  Cover and chill until ready to serve.

Toss together cauliflower florets and olive oil on a large rimmed baking sheet.  Stir together garlic powder, cumin, black pepper, cayenne and remaining 1.5 teaspoons salt and 1/2 teaspoon chili powder in a small bowl.  Sprinkle over cauliflower, and toss until evenly coated.  Spread mixture in a single layer.

Roast in preheated oven until cauliflower is slightly charred and tender-crisp, turning once halfway through baking, about 25 minutes.

Spread vegan sour cream mixture on a large platter; top with cauliflower, and sprinkle with cilantro.

Serves 8