Turmeric Roasted Cauliflower
We LOVE roasted cauliflower, especially those little bits that get extra brown and crispy on the pan. Since we also love turmeric, a spice known for its yellow color and anti-inflammatory powers, we thought, why not combine the two?!
Servings: 4 (½ cup) servings
Calories: 72kcal
Ingredients
- 1 ½ Tablespoons canola or avocado oil
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon granulated garlic
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Dash cayenne pepper
- 12 ounces cauliflower florets ~1 large head
- 1 small lemon, cut in half or quarters
Instructions
- Preheat oven to 375° F.
- In a large mixing bowl, stir together oil, spices, salt, and pepper.
- Break larger cauliflower florets into smaller pieces and add to the bowl. Using a spatula, toss to evenly coat with oil mixture.
- Spread on a baking sheet in a single layer. Do not overcrowd the pan. Roast 16-18 minutes or until edges are brown and florets are easily pierced with a fork.
- Remove from the oven and sprinkle with lemon juice. Enjoy!
Nutrition
Serving: 0.5cup | Calories: 72kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 171mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 64IU | Vitamin C: 44mg | Calcium: 22mg | Iron: 1mg