Title
Roasted turmeric cauliflower with pomegranate and herbed pistachios
Roast a large tray of this dish over the weekend, and enjoy your veggies all week long.
Servings
4
Health Benefit
Ingredients
1 large
head cauliflower, trimmed and cut into small florets
3 Tbsp
olive oil
2 Tbsp
ground turmeric
6-8 quartered and
pitted dates
1/3 cup
unsalted, shelled pistachios
1 large
lemon, zested and juiced
1/2 cup finely
chopped parsley
1/2 tsp, or to taste,
Aleppo pepper
1/4 cup
pomegranate seeds
Dash of optional
salt
Directions
- Preheat oven to 425ºF.
- Wash and prepare all ingredients, as needed.
- Add cauliflower to medium bowl with oil and turmeric, mixing to coat. Place on greased sheet pan and roast for 15 minutes.
- Add dates to sheet pan, toss with cauliflower, and arrange in a single layer. Continue to roast for another 10-15 minutes.
- While cauliflower mixture is roasting, cook pistachios over medium heat for 4 minutes. Pour onto cutting board, let cool for a minute, then chop into pieces. Add pistachio pieces to medium bowl with lemon juice, lemon zest, parsley, Aleppo pepper, pomegranate, and salt (if using).
- Remove cauliflower from oven, arrange on platter, and scatter nut mixture over it. Enjoy!
Recipe Nutrition
Calories
230
Protein
5
Carbs
1.5
Sodium
66
Potassium
585
Fiber
5.5
