Curry Roasted Cauliflower

1. Preheat oven to 400 degrees.

2. Mix the olive oil, curry powder, sugar, lemon juice, salt and pepper in a small mixing bowl.

3. Place the washed and well drained cauliflower florets in a 13 x 9 inch baking dish; pour the oil mixture over the florets and toss gently.

4. Cover with foil and bake 15 minutes; remove from oven and stir in almonds mixing lightly.

5. Return to oven and bake uncovered for an additional 10 to 15 minutes or until cauliflower is browned and almonds are toasted.

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Nutrient	Quantity
Total fats	81.7913 g
Protein	0.6491 g
Carbohydrates	12.1333 g
Energy	770.0775 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.423 g
Water	5.1188 g
Aspartic acid	0.0797 g
Calcium, Ca	25.4962 mg
Lutein + zeaxanthin	3.373 g
Fiber, total dietary	2.2887 g
Fatty acids, total saturated 22:0	0.0697 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	2.2733 g
Niacin	0.1416 mg
Vitamin A, RAE	0.1952 g
Arginine	0.0374 g
Riboflavin	0.0098 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0116 g
Fatty acids, total saturated 20:1	0.1684 g
Glutamic acid	0.0989 g
Sodium, Na	3.6018 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8418 g
Total lipid (fat)	81.7913 g
Manganese, Mn	0.4101 mg
Fructose	0.0888 g
Proline	0.0577 g
Fatty acids, total saturated 16:0	7.8955 g
Fatty acids, total saturated 8:0	0.0011 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	9.1723 g
Choline, total	3.163 mg
Sugars, total	9.3677 g
Serine	0.018 g
Fatty acids, total saturated 10:0	0.0017 g
Fatty acids, total saturated 18:0	1.5261 g
Vitamin B-6	0.0082 mg
Selenium, Se	1.6453 g
Ash	0.3349 g
Fatty acids, total saturated 18:1 undifferentiated	57.7157 g
Pantothenic acid	0.0575 mg
Phenylalanine	0.0258 g
Copper, Cu	0.0572 mg
Betaine	1.2572 mg
Thiamin	0.0088 mg
Methionine	0.0082 g
Iron, Fe	1.1603 mg
Carbohydrate, by difference	12.1333 g
Phosphorus, P	16.0872 mg
Folate, total	3.3544 g
Tocopherol, gamma	0.5319 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Lycopene	0.115 g
Alanine	0.0255 g
Valine	0.0331 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	10.1204 g
Glycine	0.0341 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0973 g
Fatty acids, total saturated 14:0	0.0258 g
Zinc, Zn	0.2001 mg
Isoleucine	0.0273 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	10.5442 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0414 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	4.2102 IU
Folate, DFE	3.3544 g
Tryptophan	0.0047 g
Vitamin C, total ascorbic acid	1.9952 mg
Phytosterols	192.221 mg
Galactose	0.0093 g
Fatty acids, total polyunsaturated 18:1 c	0.3536 g
Fatty acids, total saturated 20:0	0.2236 g
Fatty acids, total saturated 6:0	0.0016 g
Tyrosine	0.0188 g
Vitamin K (phylloquinone)	39.3453 g
Fatty acids, total saturated	9.7626 g
Histidine	0.0125 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	58.7675 g
Threonine	0.0154 g
Folate, food	3.3544 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.3471 g
Vitamin E (alpha-tocopherol)	19.4346 mg
Magnesium, Mg	11.6722 mg
Lysine	0.0294 g
Potassium, K	62.8855 mg
Cystine	0.0088 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 teaspoons	36.708	9.1816	0
Salt	0.5 teaspoon	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Olive oil	0.25 cup	477.36	0	54
Curry powder	2 teaspoons	13	2.2332	0.5604
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Almond	2 tablespoons	240.448	0	27.2
cauliflower floret	4 cups	0	0	0