• 1 head cauliflower, cut into florets (leave as much stalk attached as you'd like)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
Preheat oven to 350 degrees. Cut or break florets into bite-size pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet. Roast 30-40 minutes.
• Add 1/2 tsp curry to above ingredients and roast. Then toast 1/2 cup pistachios in 1 tbsp olive oil with 2 cloves garlic, chopped, for 5 minutes. Add 1/4 cup golden raisins, then toss with roasted cauliflower.
• Chop 5–7 slices bacon into small pieces and cook until almost crispy. Add ¼ cup peas to pan (if using frozen peas, thaw and pat dry first) and sauté 1 minute. Add 2 tbsp chopped mint, then toss with roasted cauliflower.
• Chop 1/2 cup scallions and 1/4 cup cilantro. Stir into 2 tbsp fish sauce. Toss dressing with roasted cauliflower.
Finish with a squeeze of lime.