Turmeric and vine-ripened tomatoes add vibrant color to roasted cauliflower. Photo credit: Georgia Johnson from Comfort of Cooking.
Preheat oven to 425°F. Mix oil, sea salt, turmeric and cayenne 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
Spread vegetables in single layer in foil-lined large shallow baking pan
Roast 40 minutes or until cauliflower is tender, stirring halfway through cooking time. Sprinkle with cilantro before serving