This flavor-packed cauliflower side dish may just take center stage thanks to fragrant Indian spices, fresh herbs, zesty lemon, and crunchy toasted almonds. Be warned, it’s addictive! Recipe from Keto-Mojo
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.
Increase the oven to 425°F (200°C). Line a rimmed baking sheet with aluminum foil.
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.
Roast, tossing a few times during cooking, until the cauliflower is fork tender and deep golden-brown around the edges, 25 to 30 minutes.
Remove from the oven, then add the lemon zest and juice. Toss to combine.
Garnish with the toasted almonds and cilantro and serve.
Note: Fresh mint is a good alternative to cilantro, or use both! Just be sure to recalculate the macros when you make any changes.