This recipe was originally authored and published by In Jennie’s Kitchen.

I’ve been obsessed with cauliflower, and love drinking this turmeric tea, but it never occurred to me to combine the two until I saw a photo on Pinterest last week.

It’s a zinger when you add ginger to the mix. I opted for dried turmeric here so it would cling to the cauliflower. Forewarning—dried turmeric can be bitter. I added a whisper of maple syrup to tame it. Frankly, it could’ve used more, and you should do just that, if you want. I’m trying to retrain my palate to crave less sugar, and you have to start somewhere, right? Overall, though, I really love it.

I’ve gotten in the habit of making quinoa bowls, like the one you see here. I tossed cooked quinoa with torn tuscan kale, sliced almonds, some of this turmeric & ginger roasted cauliflower, and either the apple cider vinaigrette or champagne vinaigrette from Dress It Up Dressing. Since I’m thinking so much about what I eat, having a salad dressing I don’t have to think about has really felt comforting, like one piece of the puzzle is solved (and I’m not saying this just because I work for the company).

Turmeric & Ginger Roasted Cauliflower

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Course Main Dish

Ingredients

  

• 1 head Cauliflower tough ends trimmed & florets cut up
• 1 tsp ground turmeric
• 2 piece inch fresh ginger grated
• sea salt
• drizzle olive oil
• drizzle pure maple syrup

Instructions

 

• Start by preheating your oven to 375ºF (190ºC) with a rimmed sheet pan on the rack.
• Meanwhile, add all of the ingredients to a bowl. Using a spatula, stir until the cauliflower is well-coated.
• Once the oven is good to go, remove the pan, and add the cauliflower. You’ll hear a sizzle; that's exactly what you want. Roast for 30 minutes, turning once halfway through. This way the cauliflower gets a nice golden sear as it cooks.
• Serve hot, or let cool completely, and store in a covered container in the fridge for up to 5 days.