I love roasted veggies. They caramelize easily and become even more tasty than they naturally are. For the fall, roasted cauliflower with turmeric is just pure deliciousness–a warm and hearty way to usher fall into the kitchen. This easy recipe makes not only a perfect finger food for toddlers, but also a great side dish for the entire family.
Need more convincing? Cauliflower is a good source of vitamin C, vitamin K, folate, and cancer-fighting phytochemicals. Turmeric is warm, earthy, and has lots of health benefits. It’s been shown to decrease the pain from rheumatoid arthritis and is a powerful antioxidant that can help protect against childhood cancers, including leukemia.
Ingredients
- 1 head of cauliflower, washed and cut into florets (discard rough stem)
- 2 tablespoons of extra virgin olive oil
- 1/2 teaspoon of Kosher or coarse grain sea salt
- 1 teaspoon of Turmeric (whenever possible, buy organic dried spices, which are far less likely to have been irradiated)
Directions
Preheat oven to 425 degrees Fahrenheit.
Place cauliflower florets into a baking dish. Add the olive oil, salt and turmeric. Toss with a wooden spoon so the cauliflower is covered evenly with the olive oil and spices.
Place the baking dish into the oven and roast for 25-30 minutes. Stir about halfway through.
Remove from oven and let cool for about 5 minutes. Serve and enjoy!
Tip: Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.
