This is one of everyone’s absolute favorites! I almost always have some around to toss in salads, snack on or have for a meal.
- 1 head organic cauliflower
- 3 T. extra virgin olive oil
- 1 T. turmeric
- 1 tsp. salt
- 2 tsp. freshly ground pepper
- 2 shallots, sliced thin, tossed with olive oil and roasted for 15-20 minutes.
Wash and trim cauliflower. Rinse and pat dry. In a mixing bowl, combine
the cauliflower florets with the rest of the ingredients. Stir to coat the
cauliflower thoroughly with the olive oil. Turn the contents of the bowl
onto a parchment lined baking sheet and bake for 25 minutes in a 450 degree
oven. Remove cauliflower from the oven and turn over each piece so that
the other side can get carmelized too. Put the cauliflower back in the oven for
5-8 minutes. Serve with quinoa and sprinkle roasted shallots on top for an incredibly satisfying plant-based meal.