Spaghetti with Turmeric and Roasted Cauliflower

Serves 6 to 8

MY OBSESSION with cauliflower continues. This amazing vegetable isn’t confined to the Pure section! You can transform cauliflower into so many delicious dishes, but what about just simple cauliflower in its natural form? It is so good, it doesn’t even need to look like a pizza (here) or mashed potatoes (here) to shine. The recipe is quick and easy. You could also eliminate the spaghetti and serve the cauliflower, infused with the turmeric, olive oil, and lemon, by itself or as a side dish to fish or meat. Either way, you’ve got a powerful, antioxidant-full meal loaded with flavor.

1 large head cauliflower, leaves and stem removed, chopped into bite-size pieces

2 tablespoons olive oil, plus more for serving

Juice of ½ lemon, plus more for serving

2 tablespoons ground turmeric

Himalayan salt

Freshly ground black pepper

1 pound gluten-free spaghetti

Preheat the oven to 350°F. Line 1 or 2 baking sheets with parchment paper.

Place the cauliflower in a bowl and add the olive oil, lemon juice, turmeric, ½ teaspoon salt, and pepper to taste. Mix until coated.

Scatter the cauliflower evenly on the lined baking sheet. Use 2 sheets if necessary to give the cauliflower space to cook. Roast for 40 to 45 minutes, until a fork can go through it easily.

Meanwhile, fill a medium to large saucepan with water, sprinkle in some salt, and bring to a boil for the pasta. Add the spaghetti and cook according to the package instructions. Drain and return to the saucepan. Add the roasted cauliflower and season with additional lemon juice, olive oil, and salt and pepper to taste. Mix together and serve warm.

Spaghetti with Turmeric and Roasted Cauliflower

CORN-FREE