Turmeric Roasted Cauliflower with Tomatoes | No Thanks to Cake
This cauliflower dish takes on a yellow color from the turmeric, that pairs really well with the bright red tomatoes. Caramelized in the oven, these roasted vegetables are the perfect side dish for any night of the week.
- 1 large cauliflower, cut into florets
- 1 container grape tomatoes, halved
- ½ tsp. turmeric powder
- ⅛ tsp. cayenne pepper
- salt and pepper, to taste
- cooking spray
- 2 Tbsp. cilantro, chopped (optional for garnish)
Preheat oven to 425°F. In a small bowl, combine turmeric, cayenne, and salt + pepper.
Place cauliflower and tomatoes in large bowl.
Spray vegetables lightly with cooking spray. Toss to coat well.
Toss vegetables with the spice mixture until evenly distributed.
Move cauliflower-tomato mixture to a baking sheet lined with aluminum foil and sprayed lightly with cooking spray.
Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time.
Serve and enjoy! Top with optional cilantro, if desired.