This is one of the easiest side dishes in my repertoire. Because curry powder is a blend of nearly a dozen spices or more (some of which are fairly exotic), feel free to use your favorite pre-packaged curry powder.
Ingredients
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 1 teaspoon coarse salt (kosher or sea)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 large head cauliflower, trimmed, cored, and cut into bite-size florets
- 1/4 cup chopped fresh cilantro or flat-leaf parsley leaves
Directions
Step 1
Heat the oven to 400°F. Line a rimmed sheet pan with foil or parchment paper for easier clean-up.
Step 2
In a large mixing bowl, combine the lemon juice, curry powder, salt, and pepper. Whisk in the olive oil. Add the cauliflower florets to the bowl and gently toss with your hands to evenly coat each floret with the spices and oil. (We recommend wearing food-safe disposable gloves to avoid staining your hands.) Tip onto the prepared sheet pan and spread out in a single layer.
Step 3
Roast the cauliflower for 20 to 25 minutes, or until tender-crisp and browned in spots, turning halfway through the cooking time. Transfer to a platter or bowl and top with the cilantro. Serve warm or at room temperature.
Serves 4 to 6