Something tasty, tasty, tasty is my husband’s pat answer when I ask him what he wants for dinner. He wants me to be the creative one while he sits back and enjoys whatever new dish I may come up with. With so many health benefits touted about turmeric these days, I thought that would be a good direction for this week’s recipe, “Turmeric-Roasted Cauliflower”. And yes, he told me it was tasty, tasty, tasty, so A+ for today!

Ingredients: (serves 4)

• 1 head organic cauliflower, sliced into 1/2 inch thick slices
• 1 tsp. organic ground turmeric
• 3 Tbsp. organic, coconut oil, divided
• 1 large organic shallot, minced
• 1/2 cup organic, raw, unsalted almonds
• 1 organic garlic clove, minced
• 1 tsp. organic lemon zest
• 1/4 cup organic, chopped, fresh-flat-leaf parsley

Preheat oven to 425 degrees; line a large, rimmed baking sheet with parchment paper and lay the cauliflower slices single-layer covering the sheet.

In a bowl mix together the turmeric, 2 Tbsp. oil & shallots; then brush mixture onto the cauliflower slices and place in oven for 15-20 minutes until just beginning to brown.

Chop the almonds into small pieces using a small food-processor.

Heat a small ceramic skillet on medium-low and add 1 Tbsp. oil; next add the almonds and stir until they start to brown, then add the garlic and finish sautéing another few minutes until garlic is cooked. Remove skillet from heat and add the lemon zest.

Remove cauliflower from oven and coat with the almond mixture and continue cooking another 10 minutes until cauliflower becomes golden in color. Remove from oven, sprinkle with parsley and move slices to a serving platter. Tasty, tasty, tasty!