Recipe: Turmeric-Roasted Cauliflower and Tomatoes

TURMERIC-ROASTED CAULIFLOWER AND TOMATOES

"Turmeric and vine-ripened tomatoes add vibrant color, flavor and health-promoting antioxidants to roasted cauliflower."

1/4 cup olive oil
1 teaspoon McCormick Sicilian Sea Salt
1/2 teaspoon McCormick Ground Turmeric
1/8 teaspoon McCormick Ground Red Pepper (cayenne)
1 large head cauliflower, cut into florets (about 10 cups)
1 (12 ounce) bag vine-ripened cherry tomatoes, halved (about 2 cups)
2 tablespoons chopped fresh cilantro (for garnish)

Mix oil, sea salt, turmeric and red pepper in small bowl.

Place cauliflower and tomatoes in large bowl. Drizzle with 1/2 of the oil mixture; toss to coat well. Repeat with remaining oil mixture.

Spread vegetables in single layer in foil-lined large shallow baking pan.

Roast in preheated 425 degree F oven 40 minutes or until cauliflower is tender, stirring halfway through cooking time.

Sprinkle with cilantro before serving.

Makes 10 servings
Source: McCormick