Ingredient:

• Basic roasted cauliflower
• 1 large head of cauliflower
• 2 to 3 tablespoons extra-virgin olive oil, as needed
• ¼ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• For the Italian version, you’ll also need:
• ¾ cup (about 1 ½ ounces) finely grated Parmesan
• 1 teaspoon finely chopped fresh Italian parsley, for garnish
• Finely grated lemon zest, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish
• For the Mexican version, you’ll also need:
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ cup raw pepitas (hulled pumpkin seeds)
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Finely grated lime zest, for garnish
• For the Indian version, you’ll also need:
• ½ teaspoon curry powder
• 1 teaspoon finely chopped fresh cilantro, for garnish
• Red pepper flakes (omit if sensitive to spice), for garnish