Roasted Cauliflower with Turmeric and Mint
- 2 lb 2 lb 2 lb Cauliflower, chopped into bite sized florets
- .25 cup .25 cup .25 cup Extra Virgin Olive Oil, or oil of choice
- 0.75 tsp 0.75 tsp 0.75 tsp Sea Salt
- .5 tsp .5 tsp .5 tsp Garlic Powder
- .5 tsp .5 tsp .5 tsp Chili Powder
- .5 tsp .5 tsp .5 tsp Turmeric Powder
- 1 Tbsp 1 Tbsp 1 Tbsp Mint Leaves, dried or fresh, minced
- Preheat the oven to 375F. Line 2 large baking sheets with parchment, tinfoil or nonstick pads. Set aside.
- In a large mixing bowl, toss the florets with olive oil to coat.
- In a small bowl, mix the salt, herbs and spices (except the mint if you are using fresh; see note) and then toss the mixture with the cauliflower until it has been evenly distributed with the cauliflower.
- Turn the cauliflower out onto the prepared pans (half on each pan, obviously) and spread in a single layer, spacing each floret about 1" apart. This will help with crisping, since if they are too close together, they will steam rather than roast.
- Bake for 50-60 minutes until crispy on the outside and tender on the inside.
If you prefer to use fresh mint, use 1/2 Tbsp and toss with the cauliflower after it has roasted to preserve the flavor of the herb. Store leftovers in an airtight container in the fridge for up to a week. Serve leftovers hot or cold.