Spring celebrations call for beautiful meals featuring bright colors and flavors of the season. Holiday meals must also accommodate the dietary preferences and restrictions of many participants, and so it can be helpful to rely on customizable recipes with a few simple ingredients.
This recipe for turmeric-roasted cauliflower is Mediterranean-inspired, made with heart-healthy olive oil and whole foods. It is also gluten-, dairy-, and leavening-free. Turmeric is a mild, middle eastern spice that transforms the pale cauliflower into a vivid forsythia-yellow.
1 whole head of cauliflower, chopped into florets
2 T. olive oil
2 tsp. ground turmeric
1 tsp. salt
¼ tsp. black pepper
¼ cup sliced or slivered almonds (optional)
¼ cup diced dried apricots (optional)
¼ tsp. hot Hungarian paprika (optional)
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the cauliflower with the olive oil, turmeric, and salt.
- On a baking sheet, roast the cauliflower for 25-30 minutes or until it is beginning to brown and is tender, but not mushy or burnt.
- While the cauliflower is still warm, gently combine it with the almonds, apricots, and black pepper in a serving bowl. Garnish with a light dusting of paprika, and serve immediately.