Curried Cauliflower

Okay, I'm not going to lie to you.  Cauliflower? I was skeptical.  The only time I'd ever eaten cauliflower before was when it was the only thing left on the sad veggie tray someone brought to the party in attempt to be healthy.  Oh, and covered in ranch dressing. (Side note... I am that person that brings veggies to parties now... just saying.) 

However, a couple years back I did the Beachbody Ultimate Reset so I could explain to people just exactly what your body goes through (or rather, what my body went through), and this recipe was on the docket.  Little did I know when begrudgingly I bought the ingredients for this dish that it would become a staple around my house.  

It's flippin' delicious!  Seriously! 

So delicious, in fact, that it was one of the first things that I cooked for "The Engineer".  I'll admit, my personal measurements  include a little extra curry, but this dish is SO easy, and when paired correctly, impressive!  Or, if you're feeling Veggie/Vegan feature it as your main course.  You can't go wrong.  

I'm telling you people. This recipe is bomb dot com.  (And totally budget-worthy as well!) Try it!

1 Tbsp. extra-virgin olive oil
½ to 1 tsp. curry powder
½ medium head cauliflower, stems removed, trimmed into large florets
¼ tsp. Himalayan salt

1. Preheat oven to 400° F. 
2. Heat oil in small skillet over medium-low heat.
3. Add curry powder; cook, stirring constantly, for 15 to 30 seconds, or until fragrant, taking care not to burn. Remove from heat. 
4. Combine cauliflower and curry mixture in glass baking dish. Add salt (if desired); mix well. Bake, stirring gently 2 to 3 times, for 20 to 25 minutes, or until tender.

Nutrition:  Calories: 194 | Total Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 0 mg | Sodium: 1,177 mg | Carbohydrate: 15 g | Fiber: 6g | Sugar: 5 g | Protein: 6 g