*I recently used a 3-pound head of cauliflower and simply added 1 additional tablespoon of oil, 1 more teaspoon of lemon juice and left the amount of spices unchanged. This stretched the mixture to cover the larger batch without sacrificing flavor.
Serving options: For a sweet and savory twist, add a palmful of raisins or chopped dates before serving. For added protein and a light vegan meal, stir in some garbanzo beans. A dusting of chopped, fresh cilantro or parsley prior to serving offers complementary fresh flavor. I haven’t tried, but I think these ingredients would also be delightful stirred into cooked pasta or a grain of choice that has been tossed in a drizzle of olive oil, an extra pinch or two of salt and pepper, and a squeeze of fresh lemon juice.
Fun option: For quick cutting and unique presentation, I often slice the head of cauliflower into thick “steaks.” The end pieces do break apart, as there’s no core there to hold them together. That’s ok though; simply cook the smaller pieces with the larger slabs for added texture and interest. However, to keep the steaks as in tact as possible, I brush them with the curry mixture and then toss the loose florets and onion slices with the balance so that everything is lightly coated.