Roasted Turmeric Cauliflower Pilaf

This is a perfect colorful recipe that can be used as a main course or a side dish. It's great at room temp, making it a wonderful picnic or potluck item. For a low carb version replace the rice with spiralized zucchini. 

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Yield: 3 servings

Roasted Turmeric Cauliflower with Basmati Rice and Cilantro + Mint

• 1 large head of cauliflower (or 2 small ones), cut into bite size florets
• 3 tablespoons refined coconut oil
• 2 teaspoons turmeric
• 1 teaspoon cumin
• 1 1/2 teaspoons salt
• Pinch chili flakes
• 1 bunch cilantro
• 1 bunch mint
• 1/2 cup pomegranate seeds
• 1 cup dry basmati rice, cooked according to package directions
• 1/4 cup pine nuts, toasted

1. Pre-heat oven to 425.
2. Toss cauliflower with oil, turmeric, cumin, salt and chili flakes. Place on a rimmed parchment paper lined baking sheet. *Separate into two baking sheets if need be so the cauliflower isn't clumped together.
3. Bake for 50 to 60 minutes, or until crispy, being sure to stir every 20 minutes or so to prevent burning.
4. Place rice on the bottom of a serving dish, pour over cauliflower, garnish with cilantro, mint, pomegranate seeds and pine nuts. Serve warm or room temperature.