It's not a guarantee, but it's similar to high school yearbook status in my house. As in, "Vegetables most likely to be eaten..." If they're roasted and flavor dense or presented in a form residents are predisposed to like (i.e. puréed cauliflower and potato), I have a higher degree of success.
Thus the spiced and super roasted cauliflower is "most likely" or to be accurate, "more likely" to be eaten. I borrowed the high heat roasting technique from veggie guru Molly Katzen when she was in a phase.
Ingredients this time:
Cauliflower florets from one head2 tablespoons of olive oil1 teaspoon kosher salt1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon coriander1/4 teaspoon turmeric2 pinches cayenne
Preheat oven 425. Line baking sheet with baking paper unless you want a bigger cleanup. Combine spices-taste and adjust. Toss cauliflower with oil, then spices. Roast till golden brown or beyond - at least 15-20 minutes. We like it "burnt".
Eat - B
Note: spice combination is completely arbitrary according to personal taste.