Roasted Cauliflower With Turmeric, Family Favorites

Roasting veggies gives them a whole new level of flavor. They become caramelized and even more tasty. Cauliflower is a member of the cabbage family and normally has a strong aroma when cooked, but when it's roasted, it loses that element and is just pure deliciousness. Roasted cauliflower with turmeric is not only a great side dish for your family, but makes a great fingerfood or puree for babies 7-9 months and up.

Cauliflower is a good source of vitamon C, vitamin K, folate, vitamin B6, fiber, pantothenic acid and phosphorous. It is also rich in cancer-fighting phytochemicals. The spice Turmeric is warm, earthy and blends wonderfully with the cauliflower. Turmeric has been shown to decrease the pain from rheumatoid arthritis and is a powerful antioxidant that can help protect against childhod cancers, including leukemia.

This recipe is suitable for babies 7-9 months and up, toddlers, big kids and adults. Always make sure the consistency of your baby's food is one he can handle. If serving as a fingerfood to your baby, make sure the pieces are nice and small.

What you'll need:

1 head of cauliflower - Washed and cut into florets. Discard rough stem.

2 tablespoons of extra virgin olive oil

1/2 teaspoon of Kosher or coarse grain sea salt

1 teaspoon of Turmeric - whenever possible, buy organic dried spices as they are far less likely to have been irradiated.

*Preheat oven to 425 degrees.

*Place cauliflower florets into a baking dish. Add the olive oil, salt and turmeric. Toss with a wooden spoon so the cauliflower is covered evenly with the olive oil and spices.

*Place the baking dish into the oven and roast for 25-30 minutes, stir about halfway through.

*Remove from oven and let cool for about 5 minutes.

*Serve and enjoy!

*Extra can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.



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