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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Spiced Cauliflower

Source: Karen Berman

Piquant cauliflower spiced with cumin, tumeric, and curry powder.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	144.9

Total Carbs	18.3 g

Dietary Fiber	7.1 g

Sugars	9.5 g

Total Fat	7.6 g

Saturated Fat	0.6 g

Unsaturated Fat	2.1 g

Potassium	733.3 mg

Protein	4.8 g

Sodium	356.2 mg

Dietary Exchanges 7.6 Fat, 2.9 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 1.0
1 tbsp canola oil 0.75
0 3/4 tsp ground cumin 0.5
0 1/2 tsp tumeric, ground 0.5
0 1/2 tsp curry powder 4.0
4 cup fresh cauliflower 1.0
1 each medium onions 1.0
1 tbsp fresh lemon juice 0.25
0 1/4 cup tap water 0.25
0 1/4 tsp salt 0.125
0.125 tsp black pepper 1.0
1 tsp fresh cilantro

Directions

Preheat oven to 350 ̊ F. Spray an ovenproof skillet with cooking spray, add 2 teaspoons oil and tilt pan to coat. Add cumin, turmeric, and curry powder and heat over medium-high heat, 30 seconds.
Reduce heat to medium-low. Add remaining oil and onion and stir gently to coat. Cook, stirring frequently, 5 minutes, or until onion softens. If pan becomes too dry, spray with little more cooking oil spray.
Mix water, lemon juice, salt, and pepper. Add cauliflower to pan and stir gently to coat. Add lemon juice mixture and stir to combine. Cover, place pan in oven and roast about 25 minutes, or until cauliflower is softens.