Spicy Roasted Romanesco
4 to 6 servings
1 head Red Dog romanesco
3 tablespoons unsalted butter
1 teaspoon sugar
1/2 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot paprika
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne, optional
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
In a large pot over medium heat, melt the butter.
Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet. Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.