Ingredients
1 Cauilflower, corded and broken into large florets
4 garlic, sliced
1/2 onion sliced lengthwise
1/3 cup olive oil
2 tablespoon Lemon juice
1 1/2 teaspoon yellow curry
1/4 teaspoon cinnamon
1/4 teaspoon blaci pepper
1/2 teaspoon salt
Preparation
Preheat oven, line baking pan with foil: Pre-heat oven to 425°F (220°C) 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.
Bake for 25-30 minutes at 425 degrees
