Roasted Curried Cauliflower with Lemon and Cumin

(Makes about four servings.)

Ingredients:
I large head cauliflower, cut into bite-sized pieces (about 2 pounds cut-up cauliflower) 
3 T extra virgin olive oil
1 T fresh-squeezed lemon juice
1 tsp. curry powder 
1/4 tsp. ground cumin
1/2 tsp. Spike Seasoning (optional, but good)  
salt and fresh ground pepper to taste
lemon pieces, to squeeze on at the table (optional) 

Instructions:

Preheat oven to 425 F. Cut away core from cauliflower and cut into small florets.   Place cauliflower in large plastic bowl.  (You can also use a 2 pound bag of cut up cauliflower.)

Whisk together olive oil, lemon juice, curry powder, cumin, and Spike seasoning. Pour over cauliflower, and using a large spoon, stir cauliflower as long as it takes for it to be completely coated with oil/lemon/spice mixture, at least a minute or two.

Spray metal baking sheet with olive oil or non-stick spray and arrange the cauliflower in a single layer.  (To get the best browning, make sure each cauliflower piece has a flat side down on the baking sheet.)  Roast about 15 minutes or until cauliflower is starting to get a little tender and browned on one side, then use a large turner to turn cauliflower pieces over.

Cook about 20 minutes more, or until cauliflower is tender and nicely browned.  (I originally made this in my toaster-convection oven which only took about 25 minutes to get the cauliflower cooked through and browned but in the big oven we cooked it 35 minutes.)

Serve hot, seasoned with salt and freshly ground black pepper.  This is great with fresh lemon pieces to squeeze on more lemon at the table if desired.