Keto Indian-Spiced Roasted Cauliflower with Almonds

Ingredients

• 1/4 cup almond slivers
• 1 large cauliflower cored, trimmed, broken into 1-inch florets (about 6 cups)
• 1/4 cup olive oil
• 2 tsp garam masala
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp chili powder
• salt
• pepper
• 1/2 lemon zest and juice reserved
• 1/4 cup cilantro leaves

Instructions

1. 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.
2. Increase the oven to 425°F (200°C). Line a rimmed baking sheet with aluminum foil.
3. Place the cauliflower on the prepared baking sheet. Drizzle with the olive oil then sprinkle on the garam masala, coriander, turmeric, chili powder, 1-1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat, then scatter into a single layer.
4. Roast, tossing a few times during cooking, until the cauliflower is fork tender and deep golden-brown around the edges, 25 to 30 minutes.
5. Remove from the oven, then add the lemon zest and juice. Toss to combine.
6. Garnish with the toasted almonds and cilantro and serve.
7. Note: Fresh mint is a good alternative to cilantro, or use both! Just be sure to recalculate the macros when you make any changes.