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Serves 3-4

Ingredients

• 1 large head fresh cauliflower, cut into large bite-size pieces (frozen not recommended)
• 2 tablespoons avocado oil or extra virgin olive oil
• ½ tablespoon curry powder
• 1 teaspoon ground cumin
• Pinch salt and pepper
• 3 tablespoons Whole30 compliant mayonnaise
• juice of 1 lime + zest
• 1-2 cloves garlic, minced
• 1 tablespoon fresh chopped cilantro

Directions

1. Preheat the oven to 450F and line a large baking sheet with parchment paper.
2. In a large bowl, drizzle the cauliflower pieces with avocado oil and season evenly with the curry powder, and cumin. Season with a generous pinch of salt and pepper, and toss together.
3. Roast for 15-20 minutes, tossing halfway through, until the cauliflower begins to brown and crisp up on the edges. Set Aside to cool slightly.
4. While the cauliflower is cooling, add the mayonnaise, lime juice, zest, garlic, and cilantro to the same large bowl used to season the cauliflower. Mix well.
5. Add the roasted cauliflower to the bowl with the mayo mixture and mix to combine well. Add more cilantro, if desired, and season with more salt to taste if necessary. Serve warm.

tags: low-carb, vegetarian, pareve

Source: www.bucknakedkitchen.com