Cauliflower offers impressive amounts of vitamin C, vitamin K and beta-carotene, and it’s easily roasted in this delicious, Indian-spice-inspired dish.

Ingredients

1½ pounds plum tomatoes, quartered
2 cloves garlic, peeled and smashed
2 tablespoons extra virgin olive oil, divided
¼ teaspoon (2 pinches) kosher salt
1 head cauliflower
1 teaspoon curry powder
¼ cup sliced almonds
¼ cup chopped fresh cilantro

Directions

1. Heat the oven to 400°F.
2. On a rimmed sheet pan, toss together the tomatoes, garlic, 1 tablespoon of oil, and one pinch of salt. Spread into a single layer.
3. Remove the cauliflower’s outer leaves, and quarter it through its core. Nestle the wedges into the tomatoes. Drizzle the wedges with the remaining oil and rub well to coat. Sprinkle with curry and remaining salt. Roast until the wedges are tender and easily pierced with a paring knife, 50 to 55 minutes.
4. Cook the almonds in a small dry skillet over medium heat for 3-5 minutes,, tossing often, until golden brown and fragrant..
5. Divide the cauliflower wedges and tomatoes among 4 plates, sprinkle with the almonds and cilantro, and serve.

Nutrition information

Calories 166
Total fat 11g
Saturated fat 1.3g
Protein 6g
Carbohydrate 16g
Dietary fiber 5.6g
Sugar 7.5g
Cholesterol 0mg
Sodium 201mg