This easy side showcases bold flavors and only takes about 10 minutes of hands-on time.

Roasting cauliflower is not only super easy and flexible; it also gives the cauliflower a firmer, more toothsome texture. If you want a Caribbean-Style dish, add curry powder, which usually hails from the islands. For a Thai-centric dish, use curry paste. If you want to make an Indian style side, substitute garam masala. You can also substitute broccoli or romanesco for the cauliflower.

Curry-Roasted Cauliflower

• 1 head of cauliflower, chopped into 1- or 1 1/2-inch florets
• 1/2 cup coconut milk. If you want a creamier, wetter dish, you can use up to 1 cup [light is fine]
• 2 tsp curry powder, curry paste or garam masala [or to taste]
• Salt, to taste

Serves 2-3

Preheat oven to 400 degrees.

In a small bowl, whisk together the coconut milk and curry paste or powder. Place cauliflower florets in a roasting pan [I used a 9' x 13' Pryex dish]. Pour 1/2 the coconut milk mixture over them and stir well to coat, making sure they are in a single layer. Sprinkle with salt.

Roast for 15 minutes. Remove from oven, coat with remaining coconut milk mixture, stir, scarping up any browned bits, and roast for another 10-15 minutes. Remove from oven, Cool 5 minutes before enjoying.

Pan cleaning tip: Any recipe that requires you to roast veggies inevitably results in a messy pan. Soak the cooled pan in soapy water, then clean it the way your great-grandma would have--make a paste with salt and baking soda, then apply elbow grease.