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.