Roasted Tumeric Spiced Cauliflower with Crispy Quinoa and Raisins

This recipe, which I first discovered in Pamela Salzman’s recipe book, is an oldie but definitely a goodie. I am not a fan of capers, so I leave them off this recipe, which I’ve tweaked to make it my own. You can also skip the raisins if you wish, but I love the combination of sweet and salty, so I leave them in.

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Ingredients:

• 1 large head cauliflower, cut into 2 inch florets
• 1 teaspoon ground tumeric
• 5 tablespoons coconut
• sea salt and freshly ground pepper
• 3 cloves garlic, thinly sliced
• 1/3 cup golden raisins soaked in 1/2 cup hot water and 1 tablespoon white vinegar for 10 minutes
• 3/4 cup quinoa cooked in frying pan with 2 teaspoons coconut oil until crispy

Directions:

Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper

In a large bowl, toss the cauliflower with the tumeric and 3 tablespoons of the coconut oil. Season with slat and pepper and roast until golden and fork tender…about 40-45 minutes

While cauliflower is roasting, heat the remaining 2 tablespoons of coconut oil in a frying pan and add the garlic slices, stirring until the edges are golden, about 3 to 4 minutes.

Transfer the roasted cauliflower to a serving bowl. Sprinkle the raisins and garlic on top and toss to combine.
Top with the crispy quinoa.

Now dig in!