Tonight I wanted cauliflower that would allow me to relax with family and would taste great with my Mexican Fiesta themed Father’s Day dinner – this was perfect!
Preheat oven to 375
I head of cauliflower, broken into florets
1 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1 heaping tbsp grainy mustard
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
juice of 1 lemon
Garnish with cilantro and scallions (green onions)
In a ziplock bag, combine all ingredients and allow to rest for at least 30 minutes.
Turn vegetables onto baking sheet – I love my clay baking sheet – no matter what I roast on it we get the perfect color and roasting carmelization.
Roast for about 30 minutes – this will depend on the size of your florets, so at 20 minutes, poke them with a fork or sharp knife … nobody likes overcooked cauliflower!
When they are just fork tender, turn into serving dish and sprinkle with roughly chopped cilantro and green onions.