It’s uncommon for a dish to provide nutrition, flavor, and convenience, but this Roasted Turmeric Cauliflower is that rare powerhouse.
Served alongside your protein of choice, this cauliflower makes for a quick, healthy side dish that’s chock-full of anti-inflammatory, gut-healing turmeric and sustaining cauliflower. To make it a meal, toss it in a salad or top it with a runny egg. Either way, your tastebuds and nutritional needs will be satisfied.
According to the National Center for Complementary and Integrative Health (NCCIH), the active ingredient in turmeric (curcumin) may have anti-inflammatory, anticancer, and antioxidant properties. This spice comes from a shrub closely related to ginger, and its traditional uses include treating heartburn, stomach ulcers, gallstones, inflammation, and cancer. Beyond its impressive health profile, this warm, yellow spice is so intensely flavorful that it immediately elevates your favorite veggies, proteins and drinks.
Cauliflower boasts its own impressive nutritional profile. Like its fellow veggies in the cruciferous family (e.g., kale, Brussels sprouts, broccoli, and cabbage), cauliflower is packed with vitamin C and potassium. It’s also hearty and versatile: Its rich flavor makes for a great grain replacement, whether it’s riced or roasted. Its heartiness also lends itself to some surprising applications—from hummus to pizza crust.
In its raw form, cauliflower is a fresh, relatively neutral veggie—hence its versatility. Roast it, and cauliflower takes on a whole new richness. This recipe calls for a really hot oven to help your cauliflower build a deliciously savory flavor and a crispy, crunchy crust. Turmeric is a super spice, and it ups the flavor ante, while crushed red pepper and fresh basil keep things interesting. The best part? It all comes together with one pan and 30 minutes.
If you’d like to introduce a cooling, creamy element, try topping the turmeric-roasted cauliflower with a drizzle of tahini, lemon juice, or Paleo yogurt.
Roasted Turmeric Cauliflower
Prep time: 5 minutes
Cook time: 30 minutes
1 head cauliflower
2 tablespoons coconut oil (melted)
1 teapsoon turmeric
½ teaspoon cumin
½ teaspoon crushed red pepper
½ teaspoon crushed garlic
2 tablespoons water
2 tablespoons fresh basil (chopped)
Preheat oven to 400ºF. Chop the head of cauliflower into florets.
Whisk together coconut oil, turmeric, cumin, crushed red pepper, garlic, and water. Place the cauliflower florets on a pan, pour the mixture over them, and toss well.
Roast the cauliflower for 30 minutes, and top with fresh basil.
If you enjoyed this recipe, try Zucchini Chicken Noodle Soup and Baked Herb Salmon!