DNR - Chili Lime Roasted Cauliflower with Cilantro

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower into bite-size pieces if necessary. Toss cauliflower on a baking sheet with a large drizzle of oil, stock concentrate, half the garlic powder, as much ancho chili powder as you'd like (we used 1 tsp), salt, and pepper. Roast on top rack until cauliflower is tender, 20-25 minutes. Meanwhile, quarter lime and roughly chop cilantro. When cauliflower is done, in a large bowl, combine half the lime juice, cilantro, and roasted cauliflower. Taste and season with salt, pepper, and remaining lime juice if desired.