Spice-roasted cauliflower florets

Instructions:

2 teaspoons sugar;

1⁄2 teaspoon kosher salt;

1⁄4 teaspoon ground black pepper;

1⁄2 teaspoon curry powder, preferably red sambahr-style;

1⁄2 teaspoon ground cinnamon;

1⁄4 teaspoon ground ginger;

Pinch of cayenne pepper;

4 cups 2-inch cauliflower florets (about 1 pound);

2 tablespoons butter, melted;

2 tablespoons extravirgin olive oil.

Mix the sugar, salt, pepper, curry powder, cinnamon, ginger, and cayenne in a small bowl.
Place the cauliflower in a large bowl. Drizzle with the butter and oil and toss to coat. Sprinkle the spices evenly over the cauliflower and toss to coat.
Spread in a single layer on a foil-lined rimmed baking sheet. Roast, stirring every 5 minutes, until the florets are crisp-tender and browned on the edges, about 25 minutes. Serve warm or at room temperature.

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