Simple Whole Roasted Cauliflower

This is one of my favorite batch meal prep side dishes as it is SO simple plus cooking the entire head versus cutting the cauliflower into florets ensures there is little to no waste and minimal clean up too! I typically use a tandori spice I find here at a local Indian restaurant called Pondicheri. It contains cumin and turmeric which is what promotes that bright yellow color as seen in the picture and also contains curcumin; a powerful antioxidant and anti-inflammatory nutrient. The addition of black pepper helps to activate and promote absorption of the curcumin so that we can reap the benefits while enjoying the flavors too!

GATHER

1 head cauliflower

2 tbsp sesame seed oil

1/2 tbsp of your favorite tandori or curry powder or plain turmeric or plain chili powder if preferred

1 tbsp sesame seeds

1 tbsp chopped scallions for garnish

Sea salt & black pepper to taste

MAKE

Preheat your oven to 425F. Place entire head of cauliflower on lined and greased baking sheet. Brush cauliflower with sesame sea oil and sprinkle with curry powder or tandori or desired spice. Place baking sheet with cauliflower in oven and roast for about 30 minutes or until top is golden brown and cauliflower is tender. Top with sesame seeds, scallions and salt and pepper and enjoy!