• 1 small head of cauliflower, chopped
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 tbsp coconut oil, melted
  • 2 cloves garlic, pressed
  • 1 tbsp curry powder
  • Freshly ground black pepper
  • 1-2 tbsp fresh dill, chopped
  • Olive oil for drizzling
  1. Preheat the oven to 350°F.
  2. Put the cauliflower, onion, garlic, bell pepper and tomatoes in a mixing bowl.
  3. In a small bowl, whisk together the coconut oil, garlic, curry powder and black pepper. Pour over the vegetables and toss well to combine.
  4. Transfer to a baking sheet and roast for about 20 minutes, or until the vegetables are tender and lightly browned.
  5. Remove from the oven, drizzle with olive oil, and toss with the fresh dill. Serve hot