Leo Gong
YieldsMakes 4 to 6 servingsTotal Time45 mins
AuthorShelly Monfort, Los Gatos, CA,
"Living in an Indian American household, I love to create quick dishes with southern flavors," Shelly Monfort says.

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

Directions

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.

Roasted Curry Cauliflower

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