1 medium head cauliflower, cut into bite-size florets (about 1 1/2 pounds)
1 1/2 tablespoons vegetable oil
Zest of 4 lemons (about 2 tablespoons)
1/3 cup buttermilk powder
1 tablespoon dried chives
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon onion powder
3/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne
The leftover spice blend will keep in an airtight container in the refrigerator for up to 1 week. Try it sprinkled on grilled chicken, warm buttered popcorn or warm flatbread; or stir it into sour cream and mayonnaise as a dip.
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