Roasted Curried Cauliflower

Name: Roasted Curried Cauliflower
Ingredients: 1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices; 1/2 onion, peeled, thickly sliced, root to tip; 4 cloves garlic, sliced; 2 Tbsp lemon juice; 1/3 cup (80 ml) extra virgin olive oil; 1 1/2 teaspoons yellow curry powder; 1/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper

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Ingredients

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1 large (or 2 small) head(s) cauliflower, cored, broken into large-ish florets, florets sliced into 1/2-inch slices1/2 onion, peeled, thickly sliced, root to tip4 cloves garlic, sliced2 Tbsp lemon juice1/3 cup (80 ml) extra virgin olive oil1 1/2 teaspoons yellow curry powder1/4 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground black pepper

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Instructions

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Preheat oven, line baking pan with foil Pre-heat oven to 425°F (220°C) with a rack on the top third of the oven. Line a large rimmed baking with foil. Whisk together garlic, lemon juice, oil, curry, cinnamon, salt Put the garlic, lemon juice, olive oil, curry powder, cinnamon, salt, and pepper in a large bowl. Whisk vigorously until well combined. Coat floret slices with curry mixture 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. Elise Bauer Elise Bauer Roast in oven Roast in oven at 425°F (220°C) for 25 to 30 minutes until well browned. Check halfway through the cooking, and rotate the pan for more even cooking. Serve immediately or at room temperature.