Curry & Turmeric Roasted Cauliflower
While cauliflower is bland on its own, the addition of curry and turmeric give this dish deep flavor along with some anti-inflammatory health benefits. Roast a batch at the beginning of the week and serve hot, and save any remaining florets to use in salads or bowls over the next few days. Warning: it might be hard to imagine, but cauliflower prepared this way can be very addicting!
One head cauliflower, cut into bite size florets
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground turmeric
Sea salt & pepper to taste
Optional: Add in toasted pine nuts & raisins once the cauliflower is done roasting. OR up the plant-based protein by adding a cup of chickpeas into the bowl and roasting on the tray with the cauliflower!
Preheat oven 400 degrees. In a large mixing bowl, toss cauliflower florets with curry powder, turmeric, olive oil and salt & pepper. Place on a parchment lined sheet pan. Roast 20-25 minutes until the edges are slightly brown. Stir once about halfway through.