Description
A vibrant color, delicious hot or cold, this roasted turmeric cauliflower’s flavor is brightened with mint and chili powder for a show-stopping side dish.
Ingredients
Scale
- 2 lbs cauliflower florets, washed and cut into bite sized pieces
- 1/4 cup extra virgin olive oil or coconut oil
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 Tablespoon dried mint (see note, can also be fresh)
Instructions
- Preheat the oven to 375F. Line 2 large baking sheets with parchment, tinfoil or nonstick pads. Set aside.
- In a large mixing bowl, toss the florets with olive oil to coat.
- In a small bowl, mix the salt, herbs and spices (except the mint if you are using fresh; see note) and then toss the mixture with the cauliflower until it has been evenly distributed with the cauliflower.
- Turn the cauliflower out onto the prepared pans (half on each pan, obviously) and spread in a single layer, spacing each floret about 1″ apart. This will help with crisping, since if they are too close together, they will steam rather than roast.
- Bake for 50-60 minutes until crispy on the outside and tender on the inside.
Notes
If you prefer to use fresh mint, use 1/2 Tbsp and toss with the cauliflower after it has roasted to preserve the flavor of the herb.
Store leftovers in an airtight container in the fridge for up to a week. Serve leftovers hot or cold.
- Category: Side