Low-Carb Roasted Curried Cauliflower with Lemon and Cumin

Ingredients

• 1 large head cauliflower, cut into bite-sized pieces
• 3 T extra virgin olive oil
• 1 T fresh-squeezed lemon juice
• 1 tsp. curry powder
• 1/4 tsp. ground cumin
• 1/2 tsp. Spike Seasoning
• Salt and fresh ground pepper to taste
• Lemon pieces, to squeeze on at the table, optional

Directions

1. Heat the oven to 425 F. Trim the core from the cauliflower, then cut the head into small florets and put them in a large plastic bowl. You can use a 2 pound bag of already-cut cauliflower instead.
2. In a small bowl, whisk the olive oil, lemon juice, curry powder, cumin, and Spike Seasoning together. Pour that mixture over the cauliflower, then stir with a large spoon until every piece is thoroughly coated, at least 1 or 2 minutes.
3. Coat a metal baking sheet with olive oil spray or non-stick spray. Spread the cauliflower out in a single layer. For the deepest browning, turn each piece so a flat cut surface is touching the baking sheet.
4. Roast for about 15 minutes, until the cauliflower has begun to soften and brown on 1 side. Use a large turner to flip the pieces over.
5. Return the pan to the oven and roast about 20 minutes longer, until the cauliflower is tender and well browned. This originally cooked through and browned in about 25 minutes in a toaster-convection oven, but took 35 minutes in the big oven. Serve hot, with salt and freshly ground black pepper.