Baked Turmeric Cauliflower With Fennel - Center for Nutrition Studies
This festive side dish is the perfect accompaniment to just about any meal. It’s fancy enough to hold its own at the holiday table, but it’s simple enough to prepare that it could be part of any...
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Airtight container
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1 head cauliflower, cut into florets (about 3 cups)
- 1 bulb fennel, halved and sliced thin (about 2 cups)
- 1 pomegranate, seeded (about ¾ cup)
- ½ cup pecans
- 1 tsp lemon juice
- ½ tsp turmeric powder
- ½ tsp mustard powder
- ½ tsp cinnamon
- ¼ tsp pink Himalayan salt, or to taste
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