Turmeric Roasted Vegetables

I could easily go Vegan. I love vegetables and this was so easy and so tasty!

Turmeric Roasted Vegetables

1 medium to large head of cauliflower, outer leaves removed and cut into florets
6 medium size shallots, peeled and left whole
1 container cherry tomatoes, washed and cut into halves
1 can of cannellini beans, rinsed and drained
3 bay leaves
1/2 cup water
1/4 cup extra virgin olive oil
1 tablespoon lemon juice
1 1/2 tablespoons ground turmeric
1 teaspoon nigella seeds ( you can substitute pumpkin seeds)
1/2 teaspoon ground sweet paprika
1/4 teaspoon ground cumin
salt and pepper to taste
1/4 cup flat leaf parsley, chopped finely

1. Preheat over to 330 degrees. F. In a large mixing bowl place all the vegetables and bay leaves.

2. Mix the water, oil, lemon juice, turmeric, seeds, sweet paprika, cumin, salt and pepper together and pour over the vegetables.  Mix to combine ensuring they are evenly coated in the liquid.

3.  Place in oven and roast for at least one hour or until cauliflower florets are golden.  If you like your veggies really moist remove after this time, if you want the flavors more developed and a more caramelised dish then roast around one and a quarter hours.

4. Scatter chopped parsley and serve.