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Roasted Curry Cauliflower

Leo Gong
Total time 45 mins
Yield Makes 4 to 6 servings
"Living in an Indian American household, I love to create quick dishes with southern Indian flavors," Shelly Monfort says.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon plus 1/2 tsp. fresh lemon juice
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne (optional)
  • 1 head cauliflower, leaves and core removed, florets cut into 1/4-in.-thick slices
  • Fresh cilantro leaves

Nutrition Information

  • calories 65
  • caloriesfromfat 78 %
  • protein 1.2 g
  • fat 5.7 g
  • satfat 0.7 g
  • carbohydrate 3.6 g
  • fiber 1.7 g
  • sodium 241 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 450°. In a large bowl, whisk together oil, 1 tbsp. lemon juice, curry powder, salt, and cayenne if you like. Add cauliflower slices and toss to coat. Spread cauliflower in a single layer in a large baking pan.

  2. Bake until cauliflower is tender, chewy, and brown, 25 to 30 minutes. Sprinkle with remaining 1/2 tsp. lemon juice and garnish with cilantro.

  3. Note: Nutritional analysis is per serving.