Like many, many of my fellow Fitbloggers… I’ve been inspired by that trip to McCormick! And, it’s inspired me to COOK and to try new RECIPES and to explore new FLAVORS!
One of the dishes that we ate for lunch at McCormick that REALLY stood out to me was the Roasted Turmeric Cauliflower and Tomatoes. Yes, that’s a mouthful, but I promise you’re going to love it.
By now you know, I’m the pickiest eater EVER. I actually was talking about it today… and sharing that I just have preferences. I think that sounds so much nicer that way. Anywho… my “preferences” have led me to not really care for cooked cauliflower for the majority of my life. I made my first mashed cauliflower last year and pretty much convinced myself that it was potatoes to eat it (even though I really liked it!) And, when I saw yellow spice-stained cauliflower on the buffet at McCormick, well… I paused.
I paused until I saw the sign that said it had TURMERIC in it! Turmeric was a spice that I had never tried, and a spice that my friend Bev had mentioned she had been incorporating into her diet.
So, I sucked it up and took maybe 3 pieces of cauliflower and about 5 tomatoes to try. Once I tried it, I seriously wish I had filled half of my plate with it!
When you roast vegetables, the most unique flavors come out… and when you add turmeric and cayenne as a seasoning… it’s a FLAVOR FESTIVAL!
Ok, so what the heck is Turmeric?? I didn’t really know either. Here’s the breakdown from McCormick.com
Turmeric is a deeply-hued spice also found in curry powder that provides much more than color and flavor. It is a concentrated source of antioxidants – on par with strawberries, raspberries and cherries. Even a teaspoon of curry powder, which is a blend of turmeric and other spices, has as many antioxidants as ½ cup of red grapes.
Curcumin, the bright yellow compound in turmeric, has been the focus of many studies. Emerging evidence suggests curcumin may have health benefits due to anti-inflammatory properties.
I also found a recipe for a Turmeric Chicken that I’m going to try out in the next few weeks. It sounds delish and gives me another recipe to try with my newest addition to the spice cabinet.
Until then… try this cauliflower, and by all means, stop back and tell me what you think!
Roasted Turmeric Cauliflower and Tomatoes
Serves 10 (2/3-cup) servings
Pam cooking spray
Several twists from a McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Turmeric, Ground
1/8 teaspoon McCormick® Red Pepper, Ground
1 large head cauliflower, cut into florets (about 10 cups)
1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups)
2 tablespoons chopped fresh cilantro
1. Preheat oven to 425°F. Mix a few turns of the sea salt grinder, turmeric and red pepper in small bowl.
2. Place cauliflower and tomatoes in large bowl.
3. Spray vegetables with Pam cooking spray to cover; toss to coat well. Note: The original recipe from McCormick used olive oil, but I exchanged the oil for Pam to lighten it up.
4. Toss vegetables with the spice mixture, and place the vegetables on a baking pan prepared with cooking spray.
5. Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time.
6. Sprinkle with cilantro before serving.
7. Serve and enjoy!
Per 1/4 recipe serving:
CAL 68; CARB 7g; FAT 2g; SAT FAT 0g; FIB 2g; PROT 2g; SUG 4g
WW Points+: 1 ; WW Smart Points: 2
Now, here is your chance to win your own collection of McCormick spices!
Here’s what you will win: Oregano Leaves, Chili Powder, Garlic Powder, Ground Cinnamon, Imitation Hazelnut, Perfect Pinch Fiesta Citrus seasoning, Crushed Red Pepper, and Herb-Crusted Tilapia seasoning packet + recipe cards + stainless McCormick measuring spoons!
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