by Sarah Steimer
- 1 head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 1 tablespoon curry
- 1-2 cloves garlic, minced
- 1/2 teaspoon turmeric
- salt and pepper, to taste
Whisk together the oil, zest, curry, garlic, turmeric, salt and pepper in a large bowl.
Add the cauliflower to the bowl and toss until each piece is well-coated in the curry mixture.
Distribute the florets in a single layer on a glass baking dish or baking sheet. Roast at 375 degrees for about 45 minutes (I went as long as an hour once. I wanted the cauliflower to crisp up a bit and it turned out great).
Makes 4-5 servings.
Recipe adapted from: Kristin Schell