This is such a yummy side dish. I will definitely make it again.
Turmeric roasted cauliflower
adapted from Clean
1 head cauliflower, broken into florets
1 teaspoon ground coriander
1/2 teaspoon white pepper
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon kosher salt
2-3 tablespoons olive oil
Preheat your oven to 400. In a small bowl combine the coriander, pepper, garlic, turmeric, and salt. Spread out the cauliflower pieces on a nonstick baking sheet. Sprinkle the seasoning mixture over the cauliflower and then drizzle the olive oil over the top. Toss to coat — don’t use your hands unless you want your fingers to turn yellow!
Bake 25 minutes or until the cauliflower is tender. You can tell it’s done when the tips of the cauliflower start to brown.
By the way, I made broccoli soup again and I remembered to take a picture this time. It came out a little creamier (I think I used fewer cashews). It’s definitely one of my favorite soups now.