INGREDIENTS
4 cups
cauliflower florets (about 1 small head)
2
jalapeños (sliced lengthwise with membranes and seeds removed)
2 tsp
curry powder
2 tbsp
olive oil
1/3 cup
olive oil
1 tbsp
lemon juice (about half a lemon)
2 cloves
garlic
1/2 tsp
dried cilantro
1/2 tsp
sea salt
1/4 tsp
pepper