The easiest and tastiest technique for cooking vegetables is to roast them. Roasting brings out great flavor while carmelizing the vegetable. Turmeric Roasted Cauliflower is a new twist on an old favorite and by adding a different spice mix, increases its health benefits. We love it so much, it reminds us of popcorn!
We just returned from a whirlwind trip to Florida where we attended this beautiful niece’s wedding.
She is the last of all the cousins to get married. All of my siblings were there and our favorite Nashville daughter and son-in-law.
After a quick stay in southern FL with one of my sisters, we then hopped a plane to see our Nashville grand-daughter because we were so close we couldn’t NOT stop to get some hugs and lovin’.
It was wonderful to be with family we rarely get to see. We came away feeling so grateful for our immediate and extended family. However in 8 days we slept in 4 different beds. I have a new appreciation for the phrase “home is where the heart is”. Not only is it great to be back in our own bed, but my own kitchen, back into routine and back to worship in our home church. Being on the move, busy visiting and catching up with family from all over, there was no soul maintenance time that I need and crave. Yay for being back home, where apparently my heart is after all 🙂 and soul maintenance time resumed.
Getting back on track here…about the recipe. Eating a lot of veggies is a must and when life gets busy that’s the first thing to go. Keeping it simple, the fridge is stocked with organic salad greens and a variety of other veggies that roast well. Roasting veggies is easy, delicious and low maintenance. Cut them in large chunks, season and throw them in the oven and forget about them for 30-40 minutes. I usually roast a big batch so there are leftovers for salad bowls with a protein, topping it off with Smoky Ranch Dressing. Leftover roasted veggies also get added to frittata’s,
and are used to round out a dinner menu when time is short and dinner needs to be put on the table ASAP. Other roasted veggie recipes to try are yummy Cumin Roasted Sweet Potatoes, Yams and Carrots, and a favorite, Dijon Roasted Brussel Sprouts and Cumin Roasted Cauliflower with Dulse.
Turmeric has amazing health benefits, and with my family’s history of breast cancer, I’m integrating it more in our meals. This Turmeric Roasted Cauliflower dish is simple and delicious fitting the theme of eating clean & quick through the holidays. Here Turmeric Roasted Cauliflower is doubled in order to have leftovers. And check this out I found orange cauliflower so I combined it with the more common white.
Cut it in florets. To make prep easier, place directly in your roasting pan.
By the way, I use this roasting pan a ton. It helps to have a lip on it. I use it so much I now have 2 of them. Check out that beautiful orange cauliflower. Love it!
Whisk the liquids together, avocado oil and lemon juice. Pour over florets and toss well. Sprinkle spices and sea salt over cauliflower and toss again, covering the florets coating them thoroughly.
Spread in an even layer and roast at 425 for 30 minutes.
They are done when they are slightly browned.
They are tasty right out of the oven and can’t resist munching on them. Now I have a batch to use in a variety of ways throughout the week. First up is our packed lunch tomorrow with salad greens, sliced grilled chicken breast and our favorite Smoky Ranch Dressing.
Also have to share with you these 4 ingredient frozen turkey burgers I found at Costco. They are so affordable and have clean ingredients.
They make for a quick and clean protein and stack nicely with these sweet potato buns and again the smoky ranch dressing.
Stay tuned for a main dish Whole30 crock pot recipe up next to add to the collection of clean, quick and healthy recipes.
Until next time,
2 heads cauliflower
6 tablespoons avocado oil (I use Chosen brand from Costco)
1 tablespoon fresh squeezed lemon juice
1 teaspoon each, turmeric and garlic powder
1/2 teaspoon ginger powder
3/4 teaspoon sea salt
Preheat oven to 425 degrees.
Remove leaves from cauliflower and rinse heads under cold running water. Drain and pat dry.
Cut into florets and pile in a heap on roasting pan.
Whisk lemon juice and oil together. Mix dry ingredients together in a separate bowl.
Toss florets and oil mixture in pan, mixing well to coat vegetable thoroughly.
Sprinkle dry spices and sea salt over cauliflower distributing spices evenly.
Spread cauliflower in a single layer and roast for 30 minutes, stirring half way through.