Roasted Cauliflower and Brussel Sprouts
Prep Notes
I love this 'combo' and I love to get out of my cooking box and try new and exciting herbs and spices. With this dish, I made it all the time simply with sea salt, pepper, and EVOO. Now it's has a whole new taste with garam masala, turmeric and cilantro.
Ingredients
2 heads cauliflower florets
1 pound brussel sprout
1 1/4 cup EVOO
1 teaspoon ground mustard seed
1 teaspoon ground or 1 tablespoon grated turmeric
1 teaspoon garam masala
1 teaspoon sea salt
2 teaspoons lemon juice
1 bunch chopped cilantro
Directions
Pre Heat oven 375' line baking sheet pan with parchment
Cut Cauliflower into 1-inch florets. Trim brussel sprouts and cut in half lengthways.
Put olive oil and spices in a large bowl toss in cauliflower and brussels sprouts using a big spoon turn them into the bowl to make sure they are well coated with spiced oil.
Transfer veggies to prepared baking pan, placing brussel cut side facing down.
Put the pan in oven and roast for about 30-35 minutes or until dark golden brown and crispy on the edges.
Transfer roasted vegetables to a serving platter. Drizzle lemon juice and sprinkle chopped cilantro