- 1 lemon juiced
- 1 teaspoon turmeric
- 1 head(s) cauliflower (about 2 pounds) cut into florets
- 1/4 teaspoon salt, Kosher
- 2 scallion(s) (green onions) thinly sliced
- Prep time
- Total Time
Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
Half-fill a large stockpot with water. Add the lemon juice and turmeric and bring to a boil. Add the cauliflower and cook for 5 to 6 minutes, until the florets just begin to soften but are still crisp.
Drain the cauliflower well and spread on the prepared baking sheet. Coat with oil spray and sprinkle with the salt. Bake for 7 to 8 minutes, until the cauliflower is lightly browned and fork tender. Garnish with scallions and serve immediately.
Yogurt Topping (Optional): 1 cup plain low-fat or nonfat yogurt, 1 tablespoon curry powder, 1/4 cup golden raisins or dried cherries (optional), Kosher salt
To make the optional yogurt topping: Mix the yogurt, curry powder, and raisins or cherries in a small bowl. Season with salt to taste. Before transferring the cauliflower to the oven, pour the yogurt topping over the florets to cover evenly. (Omit the oil spray.)