Curry-Roasted Cauliflower

It’s difficult to find a fresh approach to using cauliflower. Believe me, I’ve tried. That’s why I find this recipe exciting! 

It comes from this month’s issue of … Gourmet Magazine? Bon Appetit? Um … no … It’s the Jan. 13, 2014 Costco Connection. I’ve modified the method slightly.

Curry-Roasted Cauliflower:

1 medium head cauliflower

2 tbsp. (30 mL) extra-virgin olive oil

½ tsp. (2.5 mL) curry powder

¼ tsp. (1.25 mL) ground cumin

¼ tsp. (1.25 mL) onion powder

¼ tsp. (1.25 mL) garlic powder

½ tsp. (2.5 mL) sea salt

½ tsp. (2.5 mL) freshly ground black pepper

1 tsp. (5 mL) freshly squeezed lemon juice

2 tbsp. (30 mL) chopped fresh cilantro

Preheat oven to 475 deg. F.  Trim cauliflower into 2-in. (5-cm) florets. In large bowl, combine olive oil, curry powder, ground cumin, onion powder, garlic powder, salt, and pepper. Add florets, tossing well. Spread in a single layer on large baking sheet. Roast 15-to-20 min., until tender and golden brown. Remove from oven, sprinkling with lemon juice and cilantro. Serves 6.

Note: Now, my darling grand-daughter … To me, your wig looks like a cauliflower! I love your impromptu words to this little dance:

“Yo! Let’s do this disco-style! Someone give me a disco ball so we can turn this whole world around!”