What you need:
What to do:
Cut the cauliflower crosswise into ½" thick slices.
Arrange on a rimmed backing sheet, drizzle with 2 Tbsp. extra-virgin olive oil, and season with salt and ground pepper, curry powder.
Roast until golden brown on top, about 15 minutes. Flip and continue cooking until tender, about 10 minutes more.
Top finished cauliflower with fresh lemon juice and cilantro leaves.