Turmeric Roasted Cauliflower

I can’t think of a better way to close out February but with another delicious Cauliflower recipe. Ok, I admit I have a problem!  “Hello, my name is Karen and I am a cauliflower addict”.  So if you’re sick and tired of my Cauli recipes, I’ll understand.  You can leave now but we can still be friends…(or pretend to be).  However, if you’d like to put up with my Cauliflower madness, I can show you another epic recipe with cauliflower.  THANKS for hanging around!

It may be the heart of the winter, but that’s all the more reason to eat all the colors of the rainbow!  This is just one of those recipes with loads of color that tastes good too!  There is just something special about how Turmeric makes everything look beautiful, including cauliflower.

I you haven’t tried roasting a whole head of cauliflower you should.  Please don’t be intimidated!  It’s really easy and since I am using bone broth for basting, this dish is extra nutritious.  Plus it sure makes for a beautiful & colorful presentation??.  (called for double emoji).

You all ready know how much I love Turmeric for inflammation and have been trying my best to incorporate it daily. Check out all my delicious recipes I have recently made with this trendy but amazing spice.  Ok…“I have another problem!  I am a Turmeric addict.”  You do know when you admit you have a problem, it’s the first step to solving a problem! But the only problem I see is getting you to try this!

This is simple to make and therefore perfect for a weeknight meal but look how gorgeous this is.  It’s also perfect for entertaining.  If you’d like, add a some chicken sausage or tofu for extra protein.  Serve it with rice cooked in bone broth.  Or sub out Quinoa, farro, mashed squash or these roasted sweet potatoes?.

TURMERIC ROASTED CAULIFLOWER

INGREDIENTS:

• 6 Tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 2 lemons, 1 zested and 1 thinly sliced
• 1 teaspoon turmeric
• 1/2 teaspoon crushed red pepper
• 1 head (about 2 lb.) cauliflower, stem trimed
• 1 cup bone broth or stock

DIRECTIONS:

1. Preheat the oven to 350°F.  In a small bowl, mix the oil, garlic, lemon zest, turmeric, crushed red pepper, and 1 teaspoon salt.
2. Place the cauliflower, stem-side up, in an ovenproof skillet.  Pour half the oil mixture evenly over the cauliflower.  Turn the cauliflower over and pour the remaining oil mixture over the top.
3. Arrange the lemon slices around the cauliflower.  Pour the stock into the skillet.
4. Roast until the cauliflower is tender, basting often with a large spoon, about 1 hour and 15 minutes.
5. Serve with your choice of mixed rice blend, mashed sweet potatoes, quinoa, etc.

[reminder]Are you cooking with Turmeric? If so, what is your favorite way to use this miracle spice? What’s your favorite way to eat Cauliflower?[/reminder]