Roasted Curry-Lemon Cauliflower
Curry is a spice that pairs beautifully with cauliflower!
1 small head cauliflower (or 1/2 large head), broken into florets
1 Tbsp. olive oil
1/2 tsp. curry powder
Salt and pepper
2 tsp. lemon juice
1-2 tsp. snipped parsley, cilantro, or carrot tops
Preheat oven to 375.
Toss cauliflower florets in a bowl with olive oil, curry powder, salt and pepper. Roast on a greased or parchment paper lined baking sheet for about 15 –20 minutes, until golden. Drizzle with lemon juice, sprinkle with parsley or cilantro, and serve.
Variations:
Cut cauliflower into steak-slices and brush (instead of toss) with the oil and spices before roasting. Turn steaks midway through roasting.
Substitute curry powder and lemon juice with cayenne and lime.
Roasted Cauliflower with Pasta:
Combine cauliflower with 1/4 c. sliced red onion and 2-3 Tbsp. capers with 1 Tbsp. olive oil and roast as above (omit the curry). Stir once during roasting time. Meanwhile, cook 1/2 lb. penne or medium shell pasta according to package directions. Drain and toss pasta with 1- 2 Tbsp. olive oil, 1-2 Tbsp. snipped parsley &/or cilantro, and 2 tsp. lemon juice or 1 Tbsp. lemon zest.
Recipe created or adapted by Liz Talley, Urban Graze
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