MAKES 2 TO 4 SERVINGS
If you’re looking for a good way to jazz up your typical roasted cauliflower, then this is the recipe for you. I love to use turmeric in a lot of my cooking because it contains curcumin, an ingredient that has major anti-inflammatory and pain-fighting power. Not only do you get a delicious side dish, but it also might help lessen discomfort on those bad days. This dish is so flavorful that it’s best paired with meals that don’t have a lot of ingredients—plain burgers, simply seasoned grilled chicken or shrimp, steaks, etc. It can also be served by itself, perhaps with a green salad, as a vegan meal.
2 cloves garlic, finely chopped
1½ teaspoons curry powder
1 teaspoon ground turmeric
½ teaspoon ground cumin
3 tablespoons olive oil
1 large head cauliflower, cut into large florets
¼ dried cranberries (sulfite-free) or fresh pomegranate seeds
¼ cup unsalted sunflower seeds, toasted
Kosher salt
Chopped fresh parsley for garnish (optional)
Preheat oven to 425°F.
In a large bowl, stir together the garlic, curry powder, turmeric, cumin, and olive oil. Add the cauliflower florets and toss until well coated. Pour the coated cauliflower into a single layer onto a baking sheet, leaving some space between the florets. Roast the cauliflower, tossing halfway through, until lightly browned, 20 to 25 minutes. Remove from oven.
Add the dried cranberries or pomegranate seeds and the sunflower seeds to the roasted cauliflower; toss to combine. Taste and add salt, if desired. Garnish with chopped parsley, if desired. Serve warm.