Roasted Cauliflower with Turmeric and Mint
A flavorful and easy to make side dish!
- 2 lb 2 lb 2 lb Cauliflower, chopped into bite sized florets
- .25 cup .25 cup .25 cup Olive Oil, Extra Virgin, 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
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
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About This RecipeCoconut Free Dairy Free Egg Free GAPS Nut Free Pescetarian Shellfish Free Side Dishes Sugar Free Whole30
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