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Turmeric and vine-ripened tomatoes add vibrant color to roasted cauliflower. Photo credit: Georgia Johnson from Comfort of Cooking.
1/4 cup olive oil
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Turmeric, Ground
1/8 teaspoon McCormick Gourmet™ Cayenne Pepper
1 large head cauliflower, cut into florets (about 10 cups)
1 bag (12 ounces) vine-ripened cherry tomatoes, halved (about 2 cups)
2 tablespoons chopped fresh cilantro
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.
(Amount per serving)