Type what you have

Ingredients

• ✓ turmeric
• all-purpose flour
• black pepper
• mustard powder
• pretzel
• egg
• chicken tenderloin
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi

Ingredients

• ✓ turmeric
• butternut squash
• water
• ginger
• coconut milk
• chicken stock
• salt
• black pepper

Instructions

1. 1 Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour in coconut milk. Using an immersion blender, blend soup until smooth.
3. 3 Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.

By Cindi Bond

Ingredients

• ✓ turmeric
• sugar
• salt
• paprika
• onion powder
• garlic powder
• cauliflower
• cooking spray

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk sugar, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl.
3. 3 Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture.
4. 4 Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.

By TeacherLena

Ingredients

• ✓ turmeric
• chicken thigh
• tomato
• garlic
• ginger root
• chili powder
• salt
• coconut oil

Instructions

1. 1 Combine chicken thighs, tomatoes, garlic, ginger, chili powder, salt, and turmeric in a large, heavy pot over high heat; cook and stir until chicken begins to brown.
2. 2 Reduce heat to medium-low; cook until chicken tender, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
3. 3 Sprinkle with coconut oil before serving.

By sandradxb

Ingredients

• ✓ turmeric
• olive oil
• chicken
• white rice
• raisin
• onion
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
3. 3 Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

By Nazi

Ingredients

• ✓ turmeric
• sweet potato
• almond flour
• onion
• olive oil
• salt
• black pepper
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine shredded sweet potato, almond flour, onions, olive oil, salt, pepper, and turmeric in a bowl; stir until well combined. Scoop into 9 balls using a large cookie scoop and form into patties. Place patties into the air fryer basket making sure they are not touching. Spray tops with cooking spray.
3. 3 Cook in the preheated air fryer until fritters start to brown at the edges, 10 to 12 minutes. Flip fritters over, spray with cooking spray, and air-fry an additional 6 to 8 minutes. Let rest for 1 minute before removing from the air fryer basket.

By Yoly

Ingredients

• ✓ turmeric
• paprika
• lemon-pepper seasoning
• chicken breast
• green bell pepper
• onion
• cilantro leaves
• water
• white rice
• salt

Instructions

1. 1 Rub turmeric, paprika, and lemon-pepper seasoning over chicken. Place chicken in a skillet over medium heat and cover with water. Add bell pepper, onion, and cilantro. Cook until chicken juices run clear and bell peppers are soft, 20 to 30 minutes.
2. 2 Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Season chicken mixture with salt and serve over rice.

By Melissa

Ingredients

• ✓ turmeric
• salt
• paprika
• black pepper
• onion powder
• garlic powder
• cayenne pepper
• coriander
• t-bone steak

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Stir together salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric in a small bowl.
4. 4 Rub seasoning over steaks on all sides.
5. 5 Cook steaks on the preheated grill to the desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center of each steak should read 130 degrees F (54 degrees C).

By Rocky

Ingredients

• ✓ turmeric
• panko bread crumb
• everything bagel seasoning
• garlic salt
• black pepper
• mahi mahi
• grapeseed oil
• cooking spray
• parsley
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, mix panko, bagel seasoning, garlic salt, turmeric, and pepper together in a shallow dish.
3. 3 Place mahi mahi fillets onto a platter and drizzle with grapeseed oil. Dip each fillet into the panko mixture to coat, then place in a single layer in the air fryer basket. Spray with nonstick spray.
4. 4 Cook in the preheated air fryer until fish flakes easily with a fork, 12 to 15 minutes, flipping halfway through. Remove from the air fryer.
5. 5 Garnish with parsley and lemon wedges. Serve immediately.

By thedailygourmet

Ingredients

• ✓ turmeric
• spinach
• yuca root
• carrot
• cabbage
• zucchini
• cilantro
• chicken bouillon
• radish
• lemon

Instructions

1. 1 Place a steamer insert into a saucepan. Fill with water just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Keep warm.
2. 2 Place yucca in a large pot with enough water to cover; bring to a boil, cover, and cook until tender, about 15 minutes. Add carrots, cabbage, zucchini, and cilantro; add more water to cover, if needed. Bring to a boil; add bouillon cubes and turmeric. Reduce heat; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Divide soup among serving bowls; add spinach. Top with radishes; serve with lemon slices.

By Melissa

Ingredients

• ✓ turmeric
• oil
• black mustard seed
• onion
• garlic
• ginger
• chile powder
• salt
• cauliflower
• lemon juice

Instructions

1. 1 Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
2. 2 Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
3. 3 Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

By PTG

Ingredients

• ✓ turmeric
• butter
• shallot
• jasmine rice
• garlic
• salt
• coriander
• cumin
• bay leaf
• chicken broth

Instructions

1. 1 Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
2. 2 Remove from heat. Discard bay leaves. Transfer to a bowl.

By EthioCook

Ingredients

• ✓ turmeric
• butternut squash
• olive oil
• onion
• shallot
• curry powder
• apple
• ginger
• water
• coconut milk
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce butternut squash and place on a baking sheet.
2. 2 Bake in the preheated oven until tender, about 45 minutes. Allow squash to cool until easily handled; cut in half, scoop the seeds, peel, and chop the flesh.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and shallot until translucent, about 10 minutes. Add curry powder and turmeric and cook until evenly coated, about 2 minutes.
4. 4 Mix squash, apple, and ginger into onion mixture; add enough water to cover. Bring liquid to a boil, reduce heat to medium-low, and simmer until squash and apples are softened, about 15 minutes. Mash soup using a potato masher or blend with an immersion blender until squash is broken up.
5. 5 Mix coconut milk and salt into soup and simmer until heated through, about 3 minutes more.

By Leslie Kelly

Ingredients

• ✓ turmeric
• bacon
• cooking spray
• cauliflower
• chicken broth
• salt
• pepper
• cream of chicken soup
• mozzarella cheese
• cheddar cheese
• scallion

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Once cool enough to touch, crumble and divide into thirds.
2. 2 Spray the inside of a slow cooker with cooking spray.
3. 3 Place cauliflower into the slow cooker and pour chicken broth on top. Season with salt, pepper, and turmeric.
4. 4 Combine cream of chicken soup, mozzarella cheese, and Cheddar cheese in a bowl. Pour over cauliflower mixture.
5. 5 Cook on High until cauliflower is cooked to your liking, about 2 hours. Stir in 2/3 of the crumbled bacon just before serving.
6. 6 Transfer to serving platter and top with green onion and remaining bacon.

By Yoly

Ingredients

• ✓ turmeric
• paprika
• garlic
• ancho chile powder
• salt
• black pepper
• olive oil
• cider vinegar
• chicken thigh
• butter
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
2. 2 In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.
3. 3 Place the chicken in the prepared baking dish and drizzle with melted butter.
4. 4 Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.

By France Cevallos

Ingredients

• ✓ turmeric
• paprika
• oregano
• cumin
• salt
• black pepper
• garlic powder
• onion powder
• cayenne pepper
• pork belly
• lemon juice

Instructions

1. 1 Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a small bowl; rub onto the non-fat side of pork belly. Cover seasoned pork belly with plastic wrap and refrigerate for at least 2 hours and up to overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
3. 3 Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.
4. 4 Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from the oven and let rest for 10 to 15 minutes before slicing.

By Lora

Ingredients

• ✓ turmeric
• olive oil
• potato
• red onion
• garlic
• ginger root
• cumin seed
• salt
• pepper
• coconut milk
• tomato puree
• parsley

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook the potatoes in the hot oil until browned on all sides, about 10 minutes. Remove from skillet and reserve.
2. 2 Reduce the heat to medium, and cook the onions in the skillet until translucent, 2 to 4 minutes. Stir the garlic, ginger, turmeric, cumin seeds, and salt and pepper into the onions. Cook until fragrant, about 1 minute. Return the potatoes to the skillet and cook until almost done, about 15 minutes.
3. 3 Pour the coconut milk over the potatoes; stir in the tomato puree and chopped parsley. Cook until potatoes are cooked through and sauce has thickened, about 5 additional minutes.

By Achieng

Ingredients

• ✓ turmeric
• garlic
• chili powder
• basil
• cayenne pepper
• butter
• onion
• shrimp
• black bean
• ham
• ham bone
• tomato
• coconut milk

Instructions

1. 1 Combine garlic, turmeric, chili powder, basil, and cayenne pepper in a small saucepan over medium heat; cook until aromatic, about 1 minute. Add butter; cook until melted. Add onion; cook until softened and translucent, about 5 minutes. Transfer mixture to a slow cooker, reserving as much butter in the saucepan as possible.
2. 2 Add shrimp to the saucepan; increase heat to medium-high. Sauté until just firm, about 2 minutes; transfer mixture to the slow cooker. Add black beans, ham, ham bone, and tomatoes to the slow cooker; cover the slow cooker.
3. 3 Cook until ham is falling off the bone, on Low for 6 to 8 hours or High for 4 to 6 hours.
4. 4 Remove and discard ham bone. Stir in coconut milk; continue cooking on Low until coconut milk is warmed, about 30 minutes.

By limeshmd

Ingredients

• ✓ turmeric
• sweet potato
• baking potato
• mayonnaise
• dijon mustard
• balsamic vinegar
• chive
• salt
• black pepper
• bacon
• green onion
• red onion

Instructions

1. 1 Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.
2. 2 Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion.

By Chicken

Ingredients

• ✓ turmeric
• garlic
• olive oil
• peach
• onion
• curry powder
• brown sugar
• chardonnay wine
• vegetable broth
• coconut milk
• salt
• black pepper

Instructions

1. 1 Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
2. 2 Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
3. 3 Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

By Jamie Caskenette

Ingredients

• ✓ turmeric
• butternut squash
• carrot
• sweet potato
• green apple
• onion
• olive oil
• vegetable broth
• coriander
• nutmeg
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture.
3. 3 Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan.
4. 4 Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

By Nixx

Ingredients

• ✓ turmeric
• olive oil
• onion
• curry powder
• cumin
• coriander
• water
• vegetable broth
• sweet potato
• potato
• chickpea
• salt
• black pepper

Instructions

1. 1 Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
2. 2 Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
3. 3 Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

By CdnBugger

Ingredients

• ✓ turmeric
• butter
• olive oil
• green onion
• garlic
• lemon zest
• long grain rice
• salt
• black pepper
• vegetable broth
• milk
• lemon juice
• dill

Instructions

1. 1 Melt together butter and olive oil in a large nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest; cook and stir until fragrant, about 30 seconds. Add rice; season with turmeric, salt, and pepper. Cook and stir for 1 minute.
2. 2 Stir vegetable broth, milk, and lemon juice into rice in the pan. Bring to a boil; reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
3. 3 Remove the pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and dill.

By Erin

Ingredients

• ✓ turmeric
• carrot
• sweet potato
• cauliflower
• celery
• garlic
• olive oil
• onion
• salt
• black pepper
• coconut cream
• dill
• lemon

Instructions

1. 1 Bring a large pot of water to a boil and add carrots and sweet potato. Reduce heat to low and let simmer until semi-tender, about 5 minutes. Add cauliflower, celery, garlic, and turmeric; stir well. Simmer, stirring every few minutes, until cauliflower is fork-tender but not mushy, about 15 minutes.
2. 2 Meanwhile, heat olive oil in a frying pan over medium heat. Add onion, season with salt, and stir until golden, 5 to 7 minutes.
3. 3 Stir sauteed onion, coconut cream, and dill into the soup. Season with salt and pepper. Remove from heat and pour mixture into a large bowl. Let cool slightly, 5 to 10 minutes. Stir in lemon juice. Taste and adjust lemon juice, salt, and pepper to taste.
4. 4 Use an immersion blender to blend until smooth. Enjoy hot or refrigerate and serve cool.

By Kara D

Ingredients

• ✓ turmeric
• olive oil
• sweet onion
• carrot
• garlic
• mushroom
• chicken stock
• salt
• black pepper
• ginger
• lentil
• power greens
• parsley

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onion, carrots, and garlic; cook and stir until onion is soft and translucent, about 5 minutes.
2. 2 Add mushrooms; cook and stir 5 minutes. Stir in chicken stock, salt, black pepper, ginger, and turmeric; bring to a boil and cook until carrots are tender, about 5 minutes.
3. 3 Stir in lentils and greens; cook until greens wilt, about 2 minutes. Sprinkle servings with parsley.

By catfinney

Ingredients

• ✓ turmeric
• vegetable broth
• quinoa
• brussels sprout
• carrot
• parsnip
• red onion
• olive oil
• chickpea
• tahini
• lemon juice
• maple syrup
• water
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
3. 3 Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
4. 4 Bake in the preheated oven until softened, about 10 minutes.
5. 5 Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.
6. 6 Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
7. 7 Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.

By MyNutriCounter

Ingredients

• ✓ turmeric
• cooking spray
• orange juice
• olive oil
• garlic
• dijon mustard
• lemon juice
• oregano
• salt
• black pepper
• cumin
• fingerling potato
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Combine orange juice, olive oil, garlic, mustard, lemon juice, oregano, salt, pepper, cumin, and turmeric in a food processor; pulse to get a thick sauce.
3. 3 Place potatoes in the prepared pan and pour sauce over top. Toss to coat.
4. 4 Bake, covered, in the preheated oven for 40 minutes. Uncover and continue to bake until potatoes are tender, about 20 minutes more. Top with fresh thyme.

By Lady at the Stove

Ingredients

• ✓ turmeric
• water
• salt
• cauliflower
• mayonnaise
• celery
• bacon
• onion
• sweet pickle
• mustard
• egg
• salt
• black pepper

Instructions

1. 1 Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
2. 2 Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
3. 3 Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

By Bibi

Ingredients

• ✓ turmeric
• kosher salt
• black pepper
• coriander
• mustard powder
• celery salt
• paprika
• cayenne pepper
• butter
• onion
• orzo pasta
• long-grain white rice
• chicken broth
• parsley

Instructions

1. 1 Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl.
2. 2 Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute.
3. 3 Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

By John Mitzewich

Ingredients

• ✓ turmeric
• cauliflower
• butter
• salt
• black pepper
• garlic
• olive oil
• pancetta
• onion
• thyme
• rosemary
• chicken stock
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
3. 3 Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
5. 5 Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
6. 6 Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
7. 7 Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.

By Lora