Cauliflower, like broccoli and brussels sprouts, is one of those vegetables most people avoid. I don’t have anything against cauliflower; I’ve eaten it, but as a rule, I rarely see it in restaurants until I was at a buffet line in an Indian restaurant. It radiated under a coat of curry spices. I felt adventurous and plucked a couple of florets. Later, I went back for more… then more. I couldn’t get enough of it. Even now, when making it at home, I can’t get it out of the oven fast enough.

Recipe notes: What you will need:  a bowl and a foil-lined sheet pan. Prep time 5 minutes, baking time 30-40 minutes. Yields 4 servings. Difficulty level: Very easy

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 1 Tbsp curry spice blend
• salt & pepper

Preparation:

1. Preheat the oven to 350.
2. In a mixing bowl, combine all ingredients and transfer to a foil-lined baking sheet.
3. Oven roast for 30-40 minutes or until golden in color. Resist the urge to bake beyond this point. It shouldn’t be mushy when it comes out of the oven.