Roasted Kale Sprouts and Cauliflower with Hatch Chile and Fresh Turmeric
By Corporate Chef Tom Fraker


6 tablespoons Extra Virgin Olive Oil
1 Lime, juiced
1 Roasted Hatch Chile, peeled; stems and seeds removed; diced
1 tablespoon Fresh Turmeric, peeled; minced
1 teaspoon Turmeric Powder
1 head White Cauliflower, cut into florets
2 packages (10 oz. total) Melissa's Kale Sprouts, halved
Kosher Salt and Freshly Ground Pepper, to taste

Preheat the oven to 425ºF.

In a mixing bowl, whisk together the oil and the next 4 ingredients. Add the rest of the ingredients and toss to coat the veggies well.

Place the mix, in a single layer, on a baking dish and place in the oven.

Roast for 15-20 minutes or until the veggies are just tender. Serve hot.

Makes about 6-8 servings.