# Roasted Cauliflower with Turmeric and Cumin

## Ingredients:

- 1 large head of cauliflower (about 2 pounds)
- 3 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (about 1/2 lemon)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)

## Instructions:

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.

2. Wash the cauliflower and pat it dry. Cut it into bite-sized florets, trying to keep them roughly the same size for even cooking.

3. In a large bowl, whisk together the olive oil, turmeric, cumin, garlic powder, salt, and black pepper.

4. Add the cauliflower florets to the bowl with the spice mixture. Toss well to coat all the pieces evenly.

5. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Make sure the pieces aren't overcrowded to ensure they roast rather than steam.

6. Roast in the preheated oven for 25-30 minutes, stirring halfway through. The cauliflower should be tender and golden brown with crispy edges when done.

7. Remove from the oven and immediately drizzle with lemon juice. Toss gently to distribute.

8. Transfer to a serving dish and sprinkle with fresh cilantro if using.

## Notes:

- For extra crispy cauliflower, you can turn on the broiler for the last 1-2 minutes of cooking. Watch carefully to prevent burning.
- This dish is best served immediately while still warm and crispy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to crisp them up again.

Serve alongside your Lentil & Chickpea Curry and lentil flatbreads for a delicious, well-rounded meal.