Roasted Curried Cauliflower and Potatoes with Lemon and Cumin

I'm off for the Christmas holiday.  My boss closed our office at Noon today and the office is closed on both Thursday and Friday.  I was looking at recipes this morning and found a scrumptious looking recipe for Curried Cauliflower Sweet Potato Soup and thought it would be the perfect recipe to make this afternoon.  Then at the bottom of that blog entry, I saw a link for Roasted Curried Cauliflower with Lemon and Cumin and that was it.  I am a "roasted veggie ho" lately, so that had to be the recipe for this afternoon's cooking.  Oh, I will make the soup because it looks absolutely delicious, but I have been having a craving for roasted veggies and that's all there is to that.

I got a bit carried away when making this.  First, I pulled out my cauliflower.  Then, I grabbed 3 baking potatoes, and then I grabbed a red garnet yam.  I didn't double the olive oil mixture, but I did increase it to 4 tablespoons of olive oil and 4 teaspoons of lemon juice, and then I just increased the spices by a tad, too.  I threw it into a 400ºF oven for 30 minutes.  I ended up cooking it 20 minutes longer (50 minutes total) as the yams weren't quite done at 30 minutes.  I checked it at 30 minutes, 40 minutes, and then took it out at 50 minutes.

And no, I did not take a picture as soon as I took them out of the oven BECAUSE these veggies were smelling so DAMN good that I had to have a bowl of them without delay.  I thought briefly (VERY briefly) about using some to make a roasted veggie creamy soup.  But then I thought ... nah!  They taste too good and I've been craving them too long to make them into soup.  I'll make the next batch into soup. :)