I didn’t really care for cauliflower until the past couple years. I can’t remember my parents cooking with it much growing up; however, when they did, it was just steamed, mushy and bland. As I entered into adulthood, I always thought of cauliflower as a boring vegetable best dipped into ketchup.

I’m finally starting to learn, however, that cauliflower is one of the best vegetables ever. So good it’s creeping its way right up there with zucchini and butternut squash as my all-time favs. I’ve made the oh-so-trendy cauliflower rice, cauliflower soup, curries, etc. But, sometimes, I just want to eat my vegetables as they are, but flavorful and still intact rather than bland and mushy. Curry and lime oven roasted cauliflower florets sounded like just the thing. With a curry mayo dip on the side I knew it would be a winner.

You guys, these little bits of curried vegetable goodness are like heaven to my mouth. And the mayo dip? ah-maz-ing. You can increase or decrease the amount of cayenne powder depending on how spicy you like your food (I like my food spicy, so add less if you aren’t a fan of heat).

I made this for lunch one afternoon while my mother-in-law was over helping with Octavian. She was born and raised in India, and while she has a very unique style of cooking, it is usually fairly obvious when I’ve made something good. She loved this. Phew! Even better, Octavian even loved it (sans mayo dip). I loved it so much it was all I ate for lunch. I could not stop. It is a piece of cake to prepare and delicious out of the oven or leftover the next day. Pick up a rotisserie chicken and cook some rice, and viola! dinner is served.

You’re welcome.

But seriously, this cauliflower… pieces of heaven.