Turmeric and vine-ripened tomatoes add vibrant color, flavor and health-promoting antioxidants to roasted cauliflower.

Makes 10 (2/3-cup) servings.

Prep Time: 10 minutes
Cook Time: 40 minutes

Nutritional Information

For 1 serving
Calories: 90
Sodium: 233mg
Fat: 6g
Carbohydrates: 7g
Cholesterol: 0mg
Fiber: 3g
Protein: 2g

Turmeric Roasted Cauliflower and Tomatoes

• Fiber Rich  • Low Calorie

Ingredients

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

Directions

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.

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