Turmeric Roasted Cauliflower and Tomatoes

Golden roasted cauliflower and blistered cherry tomatoes tossed with turmeric and a hint of cayenne for bright, layered flavor.

Allowed for Ideal Protein phases 1 to 3.

Serving size

7

Ingredients

  • ¼ cup Olive Oil
  • 1 tsp. Sea Salt
  • ½ tsp. Ground Turmeric
  • ⅛ tsp. Ground Cayenne Pepper
  • 8 cups Cauliflower Florets
  • 6 oz Vine-ripened Cherry Tomatoes, halved
  • 2 tbsp. Fresh Cilantro, chopped

Preparation

Step 1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper

Step 2

In a large bowl, combine olive oil, sea salt, turmeric, and cayenne pepper. Toss cauliflower florets in the mixture until evenly coated.

Step 3

Spread cauliflower on the baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until cauliflower is golden and tender.

Step 4

Add halved cherry tomatoes to the baking sheet during the last 5 minutes of roasting.

Step 5

Remove from oven, garnish with fresh cilantro, and serve warm.

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