Turmeric Roasted Cauliflower

Roasted vegetables, cauliflower, turmeric, and anti-inflammatory ingredients come together in this healthy recipe that’s both delicious and nourishing. Turmeric, known for its powerful anti-inflammatory benefits, enhances the natural flavors of roasted cauliflower while adding a beautiful golden hue. Paired with sweet dates, crunchy almonds, and juicy pomegranate seeds, this dish is a perfect balance of texture and taste.

Not only is this recipe flavorful, but it’s also packed with nutrients. Cauliflower provides fiber and antioxidants, while turmeric offers curcumin, a compound known to support overall health. Additionally, dates contribute natural sweetness, and almonds add healthy fats and protein for a satisfying dish.

Furthermore, this turmeric-roasted cauliflower recipe is easy to prepare. With just a handful of ingredients and simple roasting techniques, you can create a dish that’s as visually stunning as it is nutritious. Whether served as a side dish or a light main course, it’s a great way to incorporate anti-inflammatory ingredients into your diet.

If you’re looking for a simple yet flavorful way to enjoy vegetables, this recipe is a must-try. The combination of warming spices, natural sweetness, and crunchy toppings makes it a standout dish for any occasion. Try it today and enjoy a healthy, vibrant meal!

Ingredients for Turmeric Roasted Cauliflower:

• 1 head of cauliflower, chopped
  
• 1 tablespoon turmeric
  
• 5 dates, chopped
  
• 1 tablespoon minced garlic
  
• Pinch of salt
  
• 1 tablespoon olive oil
  
• Pinch of dried thyme
  
• ¼ cup Turmeric and Sea Salt Daily Crunch Sprouted Almonds
  
• ¼ cup pomegranate seeds
  
• Fresh parsley, chopped

Directions for Turmeric Roasted Cauliflower:

1. Preheat the oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a bowl, toss the chopped cauliflower and dates with turmeric, garlic, salt, olive oil, and dried thyme until well coated.

4. Spread the mixture evenly on the baking sheet.

5. Roast for about 30 minutes, or until the cauliflower is tender and slightly golden.
   

6. Remove from the oven and garnish with sprouted almonds, pomegranate seeds, and fresh parsley.

7. Serve warm and enjoy!