Chef Tom Fraker
Roasted Kale Sprouts and Cauliflower with Hatch Chile and Fresh Turmeric
Roasted Kale Sprouts and Cauliflower with Hatch Chile and Fresh Turmeric
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Asian
Servings
6 - 8 servings
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
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6 tablespoons extra virgin olive oil
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1 lime, juiced
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1 roasted Hatch Pepper, peeled, stems and seeds removed, diced
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1 tablespoon fresh turmeric, peeled, minced
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1 teaspoon turmeric powder
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1 head white cauliflower, cut into florets
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2 packages (10 oz. total) Melissa's Kale Sprouts, halved
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Kosher salt and freshly ground pepper, to taste
Directions
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.
Filed in:
Hatch Chile Pepper,
Hatch Peppers,
Kale Sprouts,
Lime Juice,
Organic Cauliflower,
Organic Limes,
Roasted,
Roasted Hatch Peppers,
Roasted Kale Sprouts and Cauliflower with Hatch Chile and Fresh Turmeric,
Side Dish,
Turmeric,
White Cauliflower
