Roasted Curry Cauliflower
From the recipe box of travel writer Carole Terwilliger Meyers.
This is a delicious main dish, side dish, appetizer, or snack. I like to break the cauliflower up into small flowerettes so that it cooks crispy. Larger flowerettes tend to be more juicy. If you have enough leftovers, you can make soup by putting the flowerettes into a blender, adding milk and water to the consistency you like, then heating it.
juice of 1/2 lemon
1/4 cup canola or olive oil
1-2 Tbl. curry powder
Whisk in large bowl.
1 cauliflower, broken in small flowerettes
Toss with mix. Place in single layer on rimmed baking pan or cookie sheet.
450 degrees, 25-30 minutes.
Garnish with cilantro.
Serves 2 to 4.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)