Lately, I have been obsessed with turmeric. It makes my veggies taste better, adds a pop of flavor to chicken, and amps up a side of rice. The anti-inflammatory benefits are just an added perk!
I was totally inspired when I saw Spinach4Breakfast’s turmeric roasted cauliflower. I use a slightly different blend of spices, but I definitely have to give these ladies the credit for this recipe. It is super easy to make on a busy weeknight, and makes for a fabulous side dish or snack!
turmeric roasted cauliflower
- 1 head of cauliflower, with florets chopped off
- extra virgin olive oil
- 1 t salt
- 1/2 t pepper
- 1 1/2 t turmeric powder
- 1/2 t garlic powder
- 1/2 t Goya Adobo
- 1 dash crushed red pepper
Preheat oven to 350° F.
On a large baking sheet, evenly spread out cauliflower florets. Drizzle olive oil on florets until they are all lightly coated. Sprinkle seasoning on top and toss to coat.
Bake for about 30-40 minutes, or until cauliflower is lightly browned.
tools I used: