Description
A one-sheet pan roasted cauliflower salad that can serve as a dinner side or full entree.
Ingredients
Scale
- 1 large head of cauliflower
- 2 T of curry powder
- 2 teaspoons of turmeric powder
- ½ cup rough chopped cilantro
- ½ cup rough chopped flat leaf parsley
- 1 T minced garlic (about 4-8 cloves)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 4 T olive oil
Instructions
- Preheat your oven to 400 degrees. Break down cauliflower into florets. In a bowl (or bag) toss cauliflower in 2 tablespoons of olive oil. Then add curry powder and turmeric powder.
- Line a baking sheet with parchment and spread out the cauliflower. Make sure the baking sheet is not over crowded or else the vegetable will steam, not roast. Bake for 35-45 minutes, depending on your oven and amount of florets.
- While the cauliflower is baking, prepare the cilantro, parsley and garlic.
- Once the cauliflower is 5 minutes from being done, remove from oven. Add the cilantro, parsley and garlic. Mix well. Drizzle with remaining 2 tablespoons of olive oil and sprinkle sea salt and black pepper. Place back in the oven for 7-10 minutes. Watch closely to make sure the herbs to not burn.
- Once the garlic has started to lightly brown and the cilantro and parsley have wilted, and their edges have gotten crispy, remove from oven. Enjoy.
Notes
When roasting cauliflower (or any vegetable), make sure the baking sheet is not over crowded or else the vegetables will steam, not roast.