Baked Turmeric Cauliflower & Fennel | Gluten Free | Oil Free

Baked Turmeric Cauliflower & Fennel

Baked Turmeric Cauliflower & Fennel

Yields: 4 cups / 3 to 4 servings

Ingredients:

  • Cauliflower – 1 head or 3 cups of florets
  • Fennel – 1 bulb or 2 cups chopped
  • Pomegranate seeds – 1 pomegranate or 3/4ths cup
  • Pecans – 1/2 cup
  • Lemon juice – 1 tsp (if not oil free – use 1 tsp of sesame seed oil)
  • Turmeric powder – 1/2 tsp
  • Mustard powder – 1/2 tsp
  • Cinnamon – 1/2 tsp
  • Pink Himalayan salt – 1/4th tsp or to taste

Instructions:

  • Preheat the oven at 400 degrees F and line a baking sheet with parchment paper.

 

  • Cut the cauliflower head up into floret pieces and place in a large container with a lid. Drizzle with lemon juice, turmeric, mustard, cinnamon and salt. Cover the container with a lid and shake it up until the cauliflower is completely covered. Add the cauliflower to the baking sheet.

 

  • Remove the fennel stalks and slice the bulb into thin slices and place on baking sheet.

 

  • Bake in the oven for 15 minutes.

 

  • Remove from the oven and add pecans. Bake for another 5 minutes.

 

  • Remove from oven and sprinkle pomegranate seeds all over.

 

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