Turmeric Roasted Cauliflower and Tomatoes

  • Yield: servings

Ingredients

1/4cup olive oil
1teaspoon McCormick Gourmet Collection Sicilian Sea Salt
1/2teaspoon McCormick Turmeric, Ground
1/8teaspoon McCormick Red Pepper, Ground
1large head cauliflower, cut into florets (about 10 cups)
1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups)
2tablespoons chopped fresh cilantro

Instructions

  1. Preheat oven to 425 F. Mix oil, sea salt, turmeric and red pepper in small bowl. Place cauliflower and tomatoes in large bowl. Drizzle with 1/2 of the oil mixture; toss to coat well. Repeat with remaining oil mixture.
  2. Spread vegetables in single layer in foil-lined large shallow baking pan.
  3. Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time. Sprinkle with cilantro before serving.

Courtesy of McCormick

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