Curry Roasted Cauliflower

By pikassob

Ingredients

• 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

Step 1

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.