Preheat oven to 425°F. Mix oil, sea salt, turmeric and cayenne pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with 1/2 of the oil mixture; toss to coat well. Repeat with remaining oil mixture.
Spread vegetables in single layer in foil-lined large shallow baking pan.
Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time.
Sprinkle with cilantro before serving.
Photo credit: Georgia Johnson from Comfort of Cooking.
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