Curry Roasted Cauliflower
- 1 head of cauliflower, about 2 pounds
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 1/2 teaspoons curry powder
- 1 cup peas
- 1/2 red onion (optional)
- 1 teaspoon kosher salt
- 2 teaspoons lemon juice
- 1 tablespoon chopped cilantro, or to taste
Preparation time 10mins
Cooking time 30mins
Preheat oven to 425 degrees F.
Remove outer leaves from the cauliflower. Cut it in half and cut out and discard the core. Cut the cauliflower into bite-sized pieces. Toss the cauliflower in a large bowl with the olive oil to coat. Sprinkle on curry powder and salt and toss to coat. Spread out in an even layer on a large rimmed baking sheet and transfer to the oven.
Roast the cauliflower until the bottom is beginning to brown, about 10 minutes. Turn over and continue roasting until tender, 5 to 7 minutes more. Meanwhile, sautee red onions and peas.
Return cauliflower, peas and onion mixture to the bowl and toss with lemon juice and cilantro.