If you’d asked me to try curry powder as a kid, I would have been like, “Ewww, gross!” But today, curry is one of my favorite spice blends. Cauliflower + curry? Fugged-aboutit. Who would have thought cauliflower could be so delish? Not my extended family — they had never eaten cauliflower before I made this recipe for them, BUT THEY LOVED IT. Grammy got a taste of India! She loved it, and you will, too. Cauliflower is beloved by nutrition experts for its anti-inflammatory and anti-oxidant qualities. And it has an almost sweet and creamy flavor, making it satisfying in an unexpected way, especially as a great potato substitute.
1 head cauliflower, cut into bite-size pieces (about 4 cups)
2 tablespoons coconut oil, melted
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
Preheat the oven to 450F.
Put all the ingredients in a big bowl and toss to coat the cauliflower evenly.
Spread the cauliflower in a single layer on a baking sheet and bake for 20 minutes, or until golden and tender.