Ingredients
The following ingredients have 4 Servings
- one medium to large head of cauliflower (outer leaves removed and cut into florets)
- 8 ounces cherry or grape tomatoes (washed and cut into halves)
- 12 ounces cooked cannellini beans (rinsed and drained)
- 3 bay leaves
- 4 ounces (1/2 liquid cup) water
- 2 ounces (1/4 liquid cup) grapeseed or extra virigin olive oil
- 1 tablespoon lemon juice
- 1.5 tablespoons ground turmeric
- 1/2 teaspoon ground sweet paprika
- 1/4 teaspoon ground cumin
- salt and pepper to taste
- optional: raisins or dried cherries - if you like a bit of sweetness these are wonderful added to this dish after cooking.
Instruction
- Preheat oven to 325?F /170?C. Place all the vegetables and bay leaves into a large mixing bowl.
- Mix the water, oil, lemon juice, turmeric, paprika, cumin, salt and pepper together and pour over the vegetables. Mix to combine ensuring they are evenly coated in the liquid.
- Place in oven and roast for 60-75 minutes, or until cauliflower is golden and caramelized. If you prefer your vegetables more moist, reduce cooking time to 50-60 minutes.