When you don't have a big family living with you, it's a tough thing to buy something like...cauliflower. The heads are enormous, so one or two people will end up eating it for at least three meals. But the thing with cauliflower is that there didn't seem to be much to do with it, so you'd be eating cauliflower the same way every time. I love cauliflower, but at home, the only way I have ever prepared it before was steamed, drizzled with some kind of highly-flavored sauce. Cauliflower, you know, isn't all that flavorful on its own.
Behold: my first ever attempt at a roasted, curried cauliflower. I simply cut the cauliflower into small to medium florets, then tossed the florets, along with whole cloves of garlic, with a little "dressing" made with 3 Tbsp. olive oil, 1 Tbsp. lemon juice, salt and pepper to taste, and about 1/4 tsp. each of cumin, turmeric, and curry powder. I roasted them in a 425 oven for about 25 minutes.
They were delicious, caramelized where the florets had met the baking sheet. I ate them plain, but next time, I might try them with a little homemade raita.
I still have half a head left, though...
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