Roasted Curry Cauliflower

Roasted Curry Cauliflower
Leo Gong
Yields Makes 4 to 6 servings Total Time 45 mins
AuthorShelly Monfort, Los Gatos, CA,
"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 Facts

0 servings

Serving size

Amount per serving
Calories65
% Daily Value *
Total Fat 5.7g8%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 241mg11%
Total Carbohydrate 3.6g2%
Dietary Fiber 1.7g7%
Protein 1.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
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.

Step 2
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.

Step 3
3

Note: Nutritional analysis is per serving.

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
Roasted Curry Cauliflower
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