mccormick_turmeric_roasted_cauliflower_and_tomatoes_2000

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TURMERIC ROASTED CAULIFLOWER RECIPE WITH TOMATOES

Turmeric and vine-ripened,gourmet tomatoes add vibrant color to roasted cauliflower. Guaranteed to brighten up your dinner table tonight with this tasty cauliflower recipe. Photo credit: Georgia Johnson from Comfort of Cooking.

10min
prep time

40min
cook time
90
calories
7
ingredients

Ingredients

10Servings

1/4 cup olive oil
1 tsp McCormick® Sea Salt Grinder
1/2 tsp McCormick® Turmeric, Ground
1/8 tsp McCormick® Cayenne Pepper
1 large head, cauliflower, cut into florets (about 10 cups)
1 bag (340 g) vine-ripened cherry tomatoes, halved (about 2 cups)
2 tbsp chopped, fresh cilantro

Key Products

sea-salt-grinder-800x800

McCormick® Sea Salt Grinder

turmeric-ground-800x800

McCormick® Turmeric, Ground

Nutrition information (per serving)

90calories
0mgcholesterol
233mgsodium
2gprotein
6gtotal fat
3gfiber
7gcarbohydrates

Preparation

Preheat oven to 220°C. Mix oil,sea salt,turmeric and cayenne 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.
Spread Vegetable in single layer in foil-lined large shallow baking pan.
Roast 40 minutes or until cauliflower is tender,stirring halfway through cooking time. Sprinkle with cilantro before serving.