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roasted curried cauliflower

Satisfy your curry craving in a simple, delicious way! This is a great side dish to any late-summer or early-autumn menu. It’s as easy to make as it is fast to prepare and delicious to eat. Double your pleasure and the recipe’s usefulness by puréeing the leftovers the next day with low-sodium vegetable or chicken broth for a fantastic, satisfying soup (add a touch of milk or half-and-half for creaminess).

2 tbs extra-virgin olive oil

1 tbs plus 1/2 tsp fresh lemon juice

1 tbs curry powder

1/2 tsp Kosher flake salt

1/2 tsp smoky paprika (optional)

1 head cauliflower, leaves and core removed, florets cut into ¼-inch slices

fresh cilantro leaves

Preheat oven to 450° Fahrenheit. In large bowl, whisk together oil, 1 tbs lemon juice, curry powder, salt and paprika. Add cauliflower slices and toss to coat. Spread cauliflower in single layer in large baking pan lined with parchment paper (for easy clean-up). Bake until cauliflower is tender-crisp and brown, about 30 minutes. Sprinkle with remaining ½ tsp lemon juice and garnish with cilantro. Makes four servings.

Per Serving (about 1 cup): 65 calories; 1.2 g protein; 5.7 g fat; 0.7 g saturated fat; 3.6 g carbohydrate; 1.7 g fiber; 241 mg sodium; 0 mg cholesterol.

Source: Recipe by Sandy Todd Webster.

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