Roasted Cauliflower and Tomatoes with Indian Spices

Name: Roasted Cauliflower and Tomatoes with Indian Spices Recipe
Yield: 4
Ingredients: Cauliflower florets from 1 head medium (5-6 diam.); 4 quartered medium roma tomatoes; 3 Garlic cloves. pressed or minced; 1 tbsp Garam Masala (Indian Spice Mix); 1/2 tsp Cayenne red pepper powder (optional); 1/2 tsp Morton Lite Salt 50% Less Sodium Than Table Salt; 1/2 tsp McCormick Black Peppercorn Grinder (whole peppercorns); 5 tbsp Lemon juice fresh; 3 tbsp Extra virgin olive oil; Cilantro leaves snipped

Number of Servings: 4

Ingredients

Cauliflower florets, from 1 head medium (5-6" diam.) 4 quartered medium roma tomatoes3 Garlic cloves. pressed or minced 1 tbsp Garam Masala (Indian Spice Mix) 1/2 tsp Cayenne red pepper powder (optional)1/2 tsp Morton Lite Salt 50% Less Sodium Than Table Salt 1/2 tsp McCormick Black Peppercorn Grinder (whole peppercorns) 5 tbsp Lemon juice, fresh 3 tbsp Extra virgin olive oilCilantro leaves, snipped

Directions

Preheat oven to 350 degrees Farneheit.

Measure garlic, garam masala, cayenne if using, salt and pepper into large mixing bowl. Whip the spice coating with a spoon to blend. Add vegetables to bowl and toss to coat.

Line a rimmed baking sheet with aluminum foil and spray with oil. Place vegetables in a single layer on the baking sheet. Roast until cauliflower has softened, 25-30 minutes.

While still hot, sprinkle with lemon juice and snipped cilantro leaves. Serve immediately.

Serving Size:�Makes 4 servings.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving