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
INGREDIENTS 10 SERVINGS
- 1/4 cup (60 milliliter) oil
- 1 teaspoon (5 milliliter) Sea Salt Grinder
- 1/2 teaspoon (2 milliliter) Organic Ground Turmeric
- 1/8 teaspoon (0.5 milliliter) Cayenne Pepper
- 1 large head cauliflower , cut into florets (about 10 cups/2.5 L)
- 2 cups (500 milliliter) vine-ripened cherry tomatoes , halved
- 2 tablespoon (30 milliliter) 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)
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