Turmeric Roasted Cauliflower
Artichoke Dinner Club
Cauliflower is such a versatile vegetable. It takes to seasonings extremely well and can easily be a side or the main. This recipe gives the cauliflower a lot of flavors similar to a yellow curry and will give any dish a big pop of color. I love to pair this dish with our Impossible Cumin Spiced Stuffed Peppers or on top of our Coconut-Cauliflower-Rice.
1 head Cauliflower, cored and cut into florets
1/2 Red Bell Peppers, cored and sliced into strips
1 Tablespoon Olive Oil
1 Tablespoon Salt
1 teaspoon Paprika
2 teaspoons Turmeric
1 teaspoon Cumin
1/2 teaspoon Coriander
1/2 teaspoon Curry Powder
sesame seeds, sesame oil, scallions, lime
Preheat oven to 350
Cut Cauliflower in half, remove core and cut in to florets.
Place cauliflower in a large mixing boil, toss with olive oil and then toss with spice blend
Spread Cauliflower on a large baking sheet and roast in the oven at 350 for 15 minutes until cauliflower is tender but has some bite in center. If you like a little char boil for 1-2 minutes before removing from the oven.
While Cauliflower is roasting cut a red pepper in half, deseed and then slice in to 1/4" thick strips.
Remove Cauliflower from oven and mix with red peppers before serving. The heat from the cauliflower will slightly soften the peppers without needing to cook them
Garnish with some chopped scallions or toasted sesame seeds. You can also garnish with a drizzle of sesame oil and a little squeeze of lime juice.