Cauliflower has never been so popular. It has come into the limelight mashed, riced, crusted and my favorite … roasted. Infused with a powerful blend of curry spices, this dish is reminiscent of Indian cuisine, but the red wine vinegar makes it truly unique and strangely addicting. If you’re interested in leftovers, make a double batch.
Preheat oven to 450 degrees.
Line a rimmed baking sheet with parchment.
Melt butter until liquid.
Toss cauliflower and onion in melted butter.
Mix spices, salt, and pepper in a small bowl, sprinkling over cauliflower mix.
Add vinegar and toss to combine.
Spread on prepared baking sheet.
Bake for 30 minutes, stirring once midway to ensure even browning.
Sprinkle with cilantro and serve warm.
Naturally low-carb & gluten-free
