Cauliflower can be eaten roasted, raw, pureed; in soups, salads and dips – you can even prepare it as a healthier version of mashed potatoes. Here are three of my favorite recipes featuring the versatile veggie: cauliflower.
• 1 head cauliflower; rinsed well and cut into small florets
• 2 TBSP olive oil
• 1 tsp turmeric
• 1/4 tsp salt
• ¼ tsp pepper
• Preheat oven to 350℉. In a glass bowl, add the cauliflower florets and olive oil. Mix well to coat florets. Sprinkle evenly with the next three ingredients.
• Transfer to a baking dish and roast covered for 20 minutes, stirring halfway through. Remove cover and roast 5 minutes more. Serve warm.