Simple Winter Side: Roasted Cauliflower With Tumeric
I just posted a recipe for tumeric chicken a couple of days ago, and today's offering offers similar benefits--maybe--of tumeric but in a vegetable side dish. Roast Cauliflower With Tumeric couldn't be easier, and it's quite tasty--sweet, nutty, and with a unique flavor from tumeric. A little garlic powder also goes a long way and adds incredible flavor to the dish. The cauliflower can be as simple as you like. Serve it "as is." Or, you may want to garnish the dish with chopped fresh cilantro or perhaps toss in some spinach and/or dried cranberries or nuts. You choose. It's good.
Roasted Cauliflower With Tumeric -- Serves 4-6
1 large head of cauliflower, washed and cut into 1-2-inch pieces
1 teaspoon of garlic powder
1 teaspoon of dried tumeric powder
1/2 teaspoon of salt
1/4 teaspoon of lemon pepper
2 tablespoons of olive oil
Chopped fresh cilantro (optional)
Fresh spinach (optional)
Dried cranberries (optional)
Preheat the oven to 400 degrees and spritz a baking sheet with non-stick cooking spray or line the pan with aluminum foil and spritz the foil with the spray. Put the cauliflower in a large plastic bag with the olive oil, close the bag securely, and shake the bag gently to coat the florets with the oil. Add the garlic powder, tumeric, salt, and lemon pepper and seal and shake the bag again until the cauliflower is well coated with the spices. Spread the cauliflower out on the prepared pan and bake it for about 20 minutes. Turn the cauliflower pieces over on the pan with a spatula and bake the cauliflower for another 10-15 minutes or until a bit browned and soft in middle. If you'd like, before serving the cauliflower, mix in some chopped fresh cilantro, a few handfuls of fresh spinach, or a handful of dried cranberries.