INGREDIENTS

• 1 large head cauliflower, cored, broken into large florets, florets sliced into 1/2-inch slices
• 1/2 onion, peeled, thickly sliced
• 4 cloves garlic, sliced
• 2 Tbsp lemon juice
• 1/3 cup extra virgin olive oil
• 1 1/2 teaspoons yellow madras curry powder
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

INSTRUCTIONS

1.  Preheat oven, line baking pan with foil: Pre-heat oven to 425°F with a rack on the top third of the oven. Line a large rimmed baking with foil.

2. 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.

3. 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.

4. Roast in oven: Roast in oven at 425°F 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.