Roasted Curried Cauliflower

These foggy, warm, but cold days are ones where I just want to watch movies and eat tasty things. Maybe it is the fog, maybe because it is the end of the week, I don't know. But this cauliflower totally hit the spot. I have never really had roasted cauliflower before, and though it is slightly more high maintenance than steaming, it is so worth it. This stuff turned out amazing. I actually ate almost the whole cauliflower it was so good!

1 head of cauliflower, cut into uniform florets
2 T. melted coconut oil, olive oil, etc
2-4 T curry powder
Salt
Freshly ground black pepper
Half a lemon

Preheat oven to 450. Mix up the florets in a bowl with oil/fat, curry, salt and pepper. Empty bowl onto a cookie sheet or in a cake pan. The original recipe says to have the pan be foil lines, but I didn't do that and the dishes were not a problem. Cover with foil and bake for 15 minutes. Remove foil, and bake for another 20 minutes, flipping cauliflower half way through. Squeeze fresh lemon juice over the top, and serve. (I was so eager to eat that I forgot the lemon until partway through - it is good either way, but the lemon is a total flavor boost.)