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.