Spiced Cauliflower

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Cauliflower, large
  • 2 Garlic cloves
  • 1 Onion
  • 1 Parsley, fresh leaves
  • 1 cup Tuttorosso crushed tomatoes or diced tomatoes

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Pinch Red pepper flakes
  • 1 tsp Sea salt, fine
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on lexiscleankitchen.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 large cauliflower, cut into florets
• 1 cup Tuttorosso Crushed Tomatoes or Diced Tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• Pinch of red pepper flakes, to taste
• Fresh parsley leaves, chopped, for garnish
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 onion, sliced
• 1 large cauliflower, cut into florets
• 1 cup Tuttorosso Crushed Tomatoes or Diced Tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• Pinch of red pepper flakes, to taste
• Fresh parsley leaves, chopped, for garnish

Directions

• Preheat oven to 400°F. In an oven-safe skillet, heat oil and sauté garlic and onion until flagrant, about 3 minutes. Add in cauliflower florets and mix to combine. Add in crushed or diced tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes and mix until cauliflower is coated. Transfer skillet to the oven and roast for 45 minutes until tender and golden. Garnish with parsley and serve immediately.
• Preheat oven to 400°F. In an oven-safe skillet, heat oil and sauté garlic and onion until flagrant, about 3 minutes. Add in cauliflower florets and mix to combine. Add in crushed or diced tomatoes, cumin, turmeric, salt, pepper, and red pepper flakes and mix until cauliflower is coated. Transfer skillet to the oven and roast for 45 minutes until tender and golden. Garnish with parsley and serve immediately.