Recipe
Pan-Roasted Tumeric Spiced Cauliflower
Pan-Roasted Tumeric Spiced Cauliflower
Cauliflower is a favorite in my house and I'm always looking for ways to spice it up. My most favorite way to cook and eat cauliflower is to simply roast them in the oven, or pan-roasted in a skillet over a hot flame with olive oil and tons of onions and garlic.
This recipe for Pan-Roasted Tumeric Spiced Cauliflower is a great recipe to add to your list of vegetarian recipes or side dish recipes. It's wonderful served hot as a side dish, or even just as good served room temperature or cold for picnics, lunchbox lunches and as a snack with your cocktails. Try it dipped in tangy tzatziki sauce or spinach dip!
Ingredients:
Instructions:
- 3 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 head of cauliflower – cut into florets
- 1 1/2 teaspoons kosher salt
- Fresh cracked pepper
- 1 1/2 teaspoons ground tumeric
- 2 tablespoons water
- Chopped parsley for garnish
Heat a non-stick skillet on medium-high heat with olive oil.
Saute onions and garlic until onions have softened. Add chopped cauliflower florets and turn up heat to high. Toss with salt, pepper and tumeric. Toss thoroughly until the cauliflower have been fully coated with tumeric and start to turn a nice bright yellow color.
Add water and cover for about 2 minutes. Take cover out and toss. Taste for seasoning and serve.
Notes
Great to serve with tzatziki sauce for a dip!
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