Recipe Details

Turmeric and vine-ripened tomatoes add vibrant color to roasted cauliflower. 

  1. 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.
  2. Spread vegetables in single layer in foil-lined large shallow baking pan.
  3. Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time.
  4. Sprinkle with cilantro before serving.


Photo credit: Georgia Johnson from Comfort of Cooking.