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Turmeric Whole Roasted Cauliflower with Chimichurri and Cranberry Sauce

Christmas or not, this golden turmeric-spiced whole roasted cauliflower is a fabulous centerpiece and showstopper that will brighten up your dining table for any occasion. The cauliflower is roasted tender inside and just ever so slightly charred on the surface, served on a bed of fluffy hummus, with a generous drizzle of creamy tahini, refreshing chimichurri sauce, and finally, a fruity cranberry sauce to lift up the flavor palate.


The last thing I want in a cauliflower dish is bland, let's face it, cauliflower by itself is not the most flavorful vegetable. Although it does not change my love for it in any way the challenge remains to season and spice up the cauliflower enough especially when it's roasted whole because you can't really reach the inside.

But worry not! There's a simple trick, turn the cauliflower upside down and pour the seasonings through the small gaps, then turn it back up and lather on the top surface.


For serving, a fresh, hand-chopped chimichurri sauce pairs the most perfectly with the turmeric spice combo. And since it's the holiday season, let's throw on some balsamic glazed baby rainbow carrots, and of course, some cranberry sauce is always welcome. As an added bonus we now also complete the classic holiday color trio - golden, red, and green.


INGREDIENTS:

For Turmeric Cauliflower -
1 head cauliflower
1/3 cup olive oil
1 tablespoon coconut amino
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Pinch of salt

For Balsamic Carrots -
2 cup rainbow baby carrots
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon maple syrup
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/4 teaspoon sweet paprika

TO MAKE:

- Preheat the oven to 395°F;
- Trim off the root and the hard core from the bottom of the cauliflower, in a small bowl, whisk together all the seasonings, turn the cauliflower upside down, pour about 1/3 of the seasonings through the gaps;
- Turn the cauliflower back up, lather the rest of the seasonings on the surface, use a brush or your hands to get the sauce into all the little nooks and crannies;
- Place the cauliflower in a baking dish, cover with the lid or aluminum foil, roast for 40 minutes;
- Meanwhile, prep the carrots, mix together all the seasonings and toss the carrots to evenly coat them, transfer onto another baking dish;
- When the first 40 minutes is up, remove the cover and return the cauliflower and the carrots tray to the oven, roast for another 25 - 30 minutes till they're soft and tender;
- And while you wait, make the chimichurri sauce following the linked recipe;
- Serve the roasted cauliflower and carrots on a bed of hummus, drizzle on the sauces, and enjoy while it's hot!

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