side dishes

Turmeric Roasted Cauliflower with Tomatoes

Turmeric and vine-ripened, gourmet tomatoes add vibrant color to roasted cauliflower. Brighten up your dinner table tonight with this tasty cauliflower recipe. Photo credit: Georgia Johnson from Comfort of Cooking.
10 min
PREP TIME
40 min
COOK TIME
90
CALORIES
7
INGREDIENTS
10
Servings

INGREDIENTS

  • 1/4 cup (60 ml) oil
  • 1 tsp (5 ml) Sea Salt Grinder
  • 1/2 tsp (2 ml) Organic Ground Turmeric
  • 1/8 tsp (0.5 ml) Cayenne Pepper
  • 1 large head cauliflower cut into florets (about 10 cups/2.5 L)
  • 2 cups (500 ml) vine-ripened cherry tomatoes halved
  • 2 tbsp (30 ml) chopped fresh cilantro

Preparation

  • 1 Preheat oven to 425°F (220°C). Mix oil, sea salt, turmeric and cayenne pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with ½ 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. Sprinkle with cilantro before serving.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS