Turmeric Raosted Cauliflower
Enjoy with chapati(indian-wheat-bread)
Equipment
- 1 Knife to chop vegetables
- 1 1 Chopping board
- 1 Ladle
- 1 1 Pan
- 1 Serving bowl
Ingredients
- 1-2 Lbs Chopped Cauliflower weight after chopped, about 1 large head
- 3-4 Tbsp Extra Virgin Olive Oil
- 1/2 Tsp Turmeric The Spice Hunter
- 1/2 Tsp Curry Powder Blend The Spice Hunter
- 1/4 Tsp Granulated Garlic The Spice Hunter
- 1/2-1 Tsp Salt to taste
- 1/2 Sweet Onion sliceds
- 2 Tbsp Butter or Olive Oil
- 1/2 Cup ½ cup Golden Raisins or dates
- 1/4 Cup Pine Nut
Instructions
- Heat oven to 400 degrees. Place chopped cauliflower on a baking sheet. Drizzle olive oil all over the cauliflower. Sprinkle with turmeric, curry blend, garlic, and salt. Toss to evenly coat. Place in the oven and bake for about 20 minutes or until fork tender.
- Heat a small skillet over low heat. Add 2 Tablespoons of butter or oil. Once melted, add onions and stir to coat. Continue to cook on low heat for about 12-15 minutes, or until onions are soft and translucent. May need up to 20 minutes.
- When cauliflower is done cooking, remove from oven and toss with caramelized onions, golden raisins, and pine nuts. Serve warm.
Notes
Rich in potassium, carbohydrates, and dietary-fiber