Roasted Cauliflower with Oaxaca Salsa

Start to finish: 45 minutes
Impresses: 4

For the cauliflower:
1 head cauliflower
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon oregano

For the salsa:
½ lime
1 tablespoon olive oil
½ teaspoon celery salt
4 ounces Oaxaca cheese, diced
½ avocado, diced
½ jalapeño, thinly sliced
¼ small red onion, diced
¼ cup parsley, chopped

For the cauliflower:
Heat oven to 450 F and line a sheet pan with parchment paper.
Set aside.

Slice cauliflower into four 1-inch thick slices, discarding or saving the crumble florets. Lay on parchment-lined baking sheet and drizzle with olive oil.

Mix together spices in a small bowl and sprinkle on top of cauliflower before rubbing in to evenly coat.

Roast for 25–30 minutes, until tops are browned. Remove and top with salsa to serve.

For the salsa:
Juice lime into a medium-sized bowl and whisk in olive oil and celery salt until emulsified.

Add in remaining ingredients and toss to combine.

Place a large spoonful on top of roasted cauliflower to serve.