oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.
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.
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.
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.)
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