1 head cauliflower, cut into florets
4 TBSP olive oil
2-3 cloves fresh garlic, chopped or minced
1 ½ teaspoon turmeric
1 jalapeño, finely diced
1/3 tsp black pepper
Preheat oven to 425 degrees F. Whisk together the olive oil, jalapeño, garlic, blackpepper and turmeric in a small bowl. Pour into a gallon-sized resealable zipperstorage bag. Next, add to the bag the chopped cauliflower to the bag. Shakegently, ensuring that the florets are well-coated.
Place coatedcauliflower in a medium baking dish, single layer. Roast until lightly goldenbrown and just tender, 25 to 30 minutes. Check halfway through cooking and turnor flip florets if necessary. Serve warm, as a side dish or add your favorite protein to make it a main dish.