Satisfy your curry craving with this delicious, simple, late-summer dish. It’s easy to make, fast to prepare and your taste buds will love you and this treat! This recipe is gluten-free but filled with all sorts of goodness.Its also super high in health giving nutrients that fight inflammation, decrease cancer and promote your overall longevity.
2 tbs extra-virgin olive oil
1 tbs plus 1/2 tsp fresh lemon juice and a dab of rind
1 tbs curry powder , I add extra turmeric and ginger a 1/4 tsp total just to get an antiinflammatory boost
1/2 tsp Kosher flake salt or seas 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.
Double your pleasure and the recipe’s usefulness by puréeing the leftovers the next day with low-sodium vegetable or chicken broth for a fabulous, satisfying soup (add a touch of coconut milk or yogurt or even a few slices of avocado for extra creaminess)….yum!