Roasted Curried Cauliflower

This makes a fantastic side dish, or if one is vegan or vegetarian, one could use a larger serving as a main dish.


ROASTED CURRIED CAULIFLOWER
Serves 2 // 199.7 calories, 17.5g fat, 2.9g protein, 7g net carbs

1/2 large cauliflower (113.4g), cored, broken into florets and sliced into 1/2-inch slices
1/2 onion (27.5g), peeled, thickly sliced, root to tip
4 cloves garlic, sliced
1 tablespoon lemon juice
2.5 tablespoons extra virgin olive oil
1-1/2 teaspoons yellow curry powder
1/8 teaspoon ground cinnamon
Salt
Fresh ground black pepper, to taste (or use cayenne, for more kick)

Preheat oven in 425 degrees. Place rack in top third of oven. Line rimmed baking sheet with foil.

In a large bowl, whisk together the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper until well combined.

Add the cauliflower and onion slices to the bowl with the curry and toss to coat. Spread the cauliflower and onion slices on the baking sheet in a single layer.

Roast in oven for 45–60 minutes until well browned. Rotate pan halfway through the cooking. Serve either hot or warm.