Turmeric-Roasted Cauliflower

Turmeric-Roasted Cauliflower

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From: EatingWell.com, August 2018

Roasting cauliflower transforms it into a crispy, tender vegetable. A sponge for other flavors, cauliflower can absorb any spice mix or marinade you add, like this warm and toasty combination of turmeric, cumin and garlic. Serve as a simple side dish, or stir it into salads or grain bowls to add more plant power.

Ingredients 5 servings

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  • 3 tablespoons extra-virgin olive oil
  • 1½ teaspoons ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 large cloves garlic, minced
  • 8 cups cauliflower florets (1 large head; about 2 pounds)
  • 1-2 teaspoons lemon juice

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until browned and tender, 15 to 25 minutes. Drizzle lemon juice over the cauliflower.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 124 calories; 9 g fat(1 g sat); 4 g fiber; 10 g carbohydrates; 3 g protein; 98 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 2 IU vitamin A; 83 mg vitamin C; 44 mg calcium; 1 mg iron; 285 mg sodium; 535 mg potassium
  • Nutrition Bonus: Vitamin C (138% daily value), Folate (24% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1½ fat

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