Baked Cauliflower with Tumeric Cherry Tomatoes
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Baked Cauliflower with Cherry Tomatoes and Shallots

Ready In: 1 Hour 35 Minutes

Prep Time: 20 Minutes

Cook Time: 1 Hour 15 Minutes

Serves: 6


  • 1 head Cal-Organic cauliflower, outer leaves removed and cut into florets
  • 6 medium shallots, peeled and left whole
  • 8oz. cherry tomatoes, rinsed and halved
  • 3 bay leaves
  • 1/2 cup water
  • 1/4 extra virgin olive oil
  • 1 Tbsp. lemon juice
  • 1 1/2 Tbsp. ground turmeric
  • 1/2 tsp. ground sweet paprika
  • 1/4 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1/4 cup Cal-Organic parsley, finely chopped


  1. Preheat oven to 375°F.  In a large mixing bowl, combine the cauliflower, shallots, tomatoes, and bay leaves.
  2. In a separate bowl, combine the water, oil, lemon juice, turmeric, sweet paprika, cumin, salt and pepper together; whisk to incorporate. Drizzle over vegetables and toss to coat.
  3. Roast in preheated oven for 40 to 45 minutes or until cauliflower florets are golden and caramelized.
  4. Sprinkle chopped parsley over the top and serve.

Recipe & Image from our E-book: Back to Our Roots