Preheat oven to 415℉.
In a small bowl combine the oil, lemon zest ONLY, curry powder, turmeric, salt, cumin, black pepper and cayenne. Mix together.
Place the cauliflower on a large baking sheet (or two small ones) and pour over the spice and oil mixture. Toss to coat, making sure every piece is covered.
Roast for 15 minutes or until golden brown. They should soften but still have a little bite. Remove and immediately squeeze over the juice from the zested lemon.
Pour into a large bowl with the raisins, almonds, dill and parsley. Toss together. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell