It's that time of year when my body says it's done with carbs. Perhaps it's the over-indulgence of the holiday season, but vegetables are on my groceries list in abundance this time of year.
When I was a kid, cauliflower was doused in a cheese sauce. Let's be honest, it's got a pungent taste and does not appeal to everyone, but I hate to cover it up with unhealthy sauces. Indian spices and cauliflower just seem to naturally go together and this hearty vegetable stands up well next to steak and chicken.
Roasted Curry Cauliflower
2 tablespoons olive oil
1 tablespoon, plus 1/2 tsp fresh lemon juice
1 tablespoon curry powder
salt and pepper
1 head cauliflower, leaves and core removed, florets cut into 1/4 inch thick pieces
fresh cilantro leaves
Preheat oven to 450.
In a large bowl, whisk together oil, 1 tablespoon lemon juice, curry powder, slat and pepper.
Add cauliflower pieces and toss to coat. Spread cauliflower in a single layer on a large baking sheet.
Bake until tender, chewy and golden brown, about 25-35 minutes.
To serve: sprinkle with remaining lemon juice and garnish with cilantro leaves.