I love cauliflower, but usually when I buy a head, the guys get into it and eat it raw before I can do anything with it. This time, however, I wised up and bought 2 heads – one for them and one for this recipe.

I’d seen lots of roasted cauliflower recipes on Pinterest, and I modified one to our family’s tastes. I turned out pretty good, and there weren’t any leftovers, so I’d say it was a hit! I paired this with Lemon, Garlic, and Herb Salmon, and they really worked well together. I paired the two with a nice green salad – perfect Paleo meal 🙂

Turmeric-Roasted Cauliflower

6 cups of cauliflower florets (1 large head)

2 to 3 garlic cloves, peeled and smashed

1/4 cup good olive oil

1/2 to 1 teaspoon turmeric (to your family’s taste)

Sea salt (to taste)

1/4 teaspoon crushed red pepper flakes

Preheat the oven to 450 degrees Fahrenheit. Spray a large baking sheet with nonstick olive oil spray.

Place the cauliflower florets and the smashed garlic in a large bowl. Drizzle with the olive oil, and stir to completely coat the veggies.

In a small bowl, combine the turmeric, sea salt, and crushed red pepper flakes. Sprinkle the mixture over the cauliflower, turning to evenly coat.

Place the cauliflower on the prepared baking sheet, spreading them out evenly. Bake at 450 degrees Fahrenheit for about 25 minutes, or until the edges are nicely browned, and the cauliflower is tender. Serve warm.

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