While cauliflower is pretty bland on its own, the addition of curry and turmeric give this dish deep flavor along with some microbial health benefits. Roast a batch at the beginning of the week and serve hot, and save any remaining florets to use in salads or bowls over the next few days.
Serves 2 to 4
1 head cauliflower, cut into bite-size florets
1 tablespoon curry powder
1 teaspoon ground turmeric (or 1 tablespoon fresh turmeric)
2 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
PREHEAT THE OVEN TO 400°F. Lightly oil a roasting pan or rimmed sheet pan. In a large mixing bowl, toss cauliflower with the curry powder, turmeric, olive oil, salt, and pepper. Place on the pan. Roast for 20 to 25 minutes, until the edges are slightly brown.