- 1/4 cup almond slivers
- 1 large head cauliflower, cored, trimmed, broken into 1-inch florets (about 6 cups)
- 1/4 cup olive oil
- 2 tsp garam masala (an Indian spice available at well-stocked grocers)
- 2 tsp ground coriander powder
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 1/2 lemon, zest and juice reserved
- 1/4 cup fresh cilantro leaves
- Preheat the oven to 350°F (175°C). Scatter the almonds in a single layer in a pie tin or on a cookie sheet and toast, shaking pan a few times during cooking, until light golden-brown and fragrant, 6 to 8 minutes.
- Increase the oven to 425°F (200°C). Line a rimmed baking sheet with aluminum foil.
- Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil then sprinkle on the garam masala, coriander, turmeric, chili powder, salt, and pepper. Toss to coat, then scatter into a single layer.
- Roast, tossing a few times during cooking, until the cauliflower is fork tender and deep golden-brown around the edges, 25 to 30 minutes.
- Remove from the oven, then add the lemon zest and juice. Toss to combine.
- Garnish with the toasted almonds and cilantro and serve.
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