Face it. Cauliflower is kind of boring. It needs dressing up. So do it. Opt for Tumeric Roasted Cauliflower with Spinach. It's anything but boring. The cauliflower, seasoned with bright yellow tumeric (curcumin, the compound in turmeric responsible for tumeric's bright color, has been associated with a host of health benefits, particularly anti-inflammatory and antioxidant powers) and plenty of onion and garlic powder, becomes sweet after roasting. Fresh spinach adds more sweetness (and vitamins), and a good-sized handful of dried cranberries makes the dish even more appealing. Try this easy cauliflower option, and your kids will never again think cauliflower is boring.
Tumeric Roasted Cauliflower with Spinach -- Serves 6+
1 head of cauliflower, washed, cut into 1-2-inch florets, and dried well
2 tablespoons of olive oil
2 tablespoons of canola oil
1 teaspoon of lemon pepper
2 teaspoons of tumeric
1 teaspoon of onion powder
1 teaspoon of garlic powder
6 cups of fresh spinach
1/2 cup of dried cranberries
Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil. Spray the foil with non-stick cooking spray. Place the cauliflower, olive oil, and canola oil in a large plastic bag. Seal the bag and shake it well to coat the cauliflower with the oil. Dump the cauliflower onto the baking sheet and spread it out evenly. Sprinkle on the lemon pepper, tumeric, onion powder, and garlic powder. Roast the cauliflower for about 20 minutes. Remove the cauliflower from the oven, and with a spatula, turn the cauliflower. Return the cauliflower to the oven for 20 minutes more or until quite soft and browned in places. Remove the cauliflower from the oven and add the spinach to the pan, a handful or two at a time and using a spatula to combine the spinach and cauliflower. The spinach should wilt into the cauliflower a bit. Add the dried cranberries, test to see if you'd like to add more salt (I don't), and serve the dish warm.
