1 Head Organic Cauliflower
1 Medium Onion-Organic (Red, Yellow, Vadalia-whatever you prefer)Slice in half and slice thinly
2 Cups Medium Diced Organic Carrots
1 tsp Garlic Powder
2 tsp ground cumin
1/2-1 tsp Red Pepper Flakes
2 tsp Kosher Salt + 1/2-1 tsp to toss with cauliflower after it is roasted
1 tsp Tumeric
1/2 tsp ground cinnamon
2 TBSP Smoked Paprika
1 tsp ground Ginger
1/3 Cup Fresh Chopped Italian Parsley (washed/dried in salad spinner)
1/4 Cup Extra Virgin Olive Oil + 1-2 TBSP to use after cauliflower is roasted
1 Fresh Lemon
Preheat oven to 400 degrees.
Remove core from cauliflower, cut into bite size pieces (not too small). Wash in cold water and drain. In a large mixing bowl, toss cauliflower, carrots, and onions with olive oil.
After you toss veggies in olive oil, add garlic powder, cumin, red pepper flakes, salt, turmeric, ginger, paprika, and cinnamon. Toss veggies with seasoning until thoroughly coated.
On a baking sheet (either lined with parchment or sprayed with pan spray), spread veggies out flat. Do not over crowd veggies, they will steam and not roast if they are crowded on pan. You may need to use two sheet pans depending on the size of your pans.
Roast veggies in oven for 15 minutes, gently move veggies around on pan with a spatula.
Continue to roast for another 15 minutes, stir veggies around again. Check to see if they are tender. Veggies are done when tender and some of the veggies are golden in color. Depending on your oven, this will take 30-45 minutes.
I use a convection oven for all my cooking so, this recipe takes about 30 minutes in my oven. If you are using a conventional oven, it will take a little longer.
When veggies are done, remove from pan and place in a large mixing bowl. Season to taste with additional olive oil, fresh lemon juice, and salt.