I grew up eating cauliflower raw and chopped in salads or steamed in some butter and salt. Very simple, but nothing special. Today I cook using lots of spices, herbs, sauces, dressings, and mixes of flavors. Turmeric is a spice that I’ve been cooking with for about a year and I love its settle floral-like aroma and flavor. The yellow-orange color is vibrant and strong. I didn’t grow up cooking with Turmeric so it has been fun figuring out which dishes I like to add it to. Shallot is another vegetable I didn’t grow up eating often. It was always garlic and onions, but shallots are a happy go-between flavor. I actually think caramelized shallots taste better than caramelized onions. Roasted shallots are slightly sweeter and the edges have a nice candy-like texture and it soaks up all the butters, oils, and salt and pepper that it’s cooked in.
|1 head of Cauliflower|
|Salt and Pepper|
|½ Yellow Bell Pepper|
To make this dish start by prepping all of the ingredients:
- Break apart and clean 1 head of CAULIFLOWER and place it in mixing bowl
- Thinly slice SHALLOT and YELLOW BELL PEPPER and place is in the same mixing bowl
- Add a healthy pinch (or to taste) of PAPRIKA, ONION POWDER, DRIED PARSLEY, CELERY SEED, and TURMERIC
- Cover all of the ingredients with a nice coating of COCONUT OIL
- Mix all of the ingredients together
- Taste test a piece of cauliflower and then add SALT and PEPPER to taste
Take out a sheet pan and cover with parchment paper:
- Spread out the ingredients from the mixing bowl and let them bake in an oven at 400° Fahrenheit for 25 minutes or until the shallots caramelize
Our son, Rayden, and I really enjoy eating cauliflower this way. I do fork-feed this to him because Turmeric leaves a yellow stain and it can be a bit tricky to clean. My husband, Jeff, says, “It tastes good” and I’ll take that because cauliflower is not his favorite vegetable. Roasted Spiced Cauliflower is a delicious, easy-to-make, beautiful, and healthy dish to have in your collection of mindful home-cooked recipes. Enjoy!
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