| | Directions | 1. Preheat oven to 425°F. 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.
2. Spread vegetables in single layer in foil-lined large shallow baking pan.
3. Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time. Sprinkle with cilantro before serving. |
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Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 10
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 1/2 teaspoon McCormick® Turmeric, Ground |
| - | | 1/8 teaspoon McCormick® Red Pepper, Ground |
| - | | 1 large head cauliflower, cut into florets (about 10 cups) |
| - | | 1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups) |
| - | | 2 tablespoons chopped fresh cilantro |
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| | Nutrition (per serving) | Calories: 90 Calories
Fat: 6 Grams
Protein: 2 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 7 Grams
Sodium: 233 Milligrams
Fiber: 3 Grams
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