Ground turmeric not only gives a lovely, deep yellow hue to whatever you sprinkle it on, but also a lovely flavor. Rich in healthy benefits as well, one of my favorite vegetables to roast with ground turmeric is cauliflower. Their natural white color turns a lovely shade of gold when you roast them in a touch of olive oil, ground turmeric and a sprinkling of salt and pepper. I roasted the florets along with cherry tomatoes for added color, and served the roasted veggies over sautéed baby spinach with a sprinkling of salty peanuts for crunch.
(To view this recipe, click on the blue title of the blog post above*)
Turmeric-Roasted Cauliflower with Cherry Tomatoes, Spinach & Salty Peanuts
Ingredients:
- 1 large head of cauliflower, separated into individual florets
- 1 pint of cherry tomatoes
- Olive oil
- salt and pepper
- 1 teaspoon ground turmeric
- 5 oz. baby spinach
- Crushed red pepper flakes
- 1/4 cup roasted, salted peanuts
Directions:
- Preheat the oven to 400 degrees. Arrange the cauliflower florets and cherry tomatoes on a foil or parchment-lined baking sheet in a single layer. Drizzle with olive oil, sprinkle with ½ teaspoon salt and a big grinding of black pepper, as well as the ground turmeric. Roast for 25 minutes, or until the tomatoes are a bit shriveled and the cauliflower tender.
- In the meantime, heat 1 teaspoon of oil in a skillet along with a pinch of red pepper flakes. Sauté the spinach with a pinch of salt and pepper, over medium-high heat, for 5 minutes or until wilted.
- Serve the roasted veggies over the sauteed spinach, with a sprinkling of roasted peanuts.
Tagged: cauliflower, cauliflower florets, cherry tomatoes, ground turmeric, roasted vegetables, salted peanuts, sauteed spinach, side dish, spinach, tomatoes, turmeric, turmeric-roasted cauliflower, vegetarian
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