Roasted Cauliflower with Fresh Turmeric
Cauliflower is one versatile veggie. I love it mashed, pickled or roasted, I also love that it lasts in the fridge and doesn’t go soggy if you pack it for lunch. With the Lunar New Year holiday starting next week, all the stores will be closed over here in Vietnam so I’ll be stocking up on veggies that last in the crisper. My favourite long life veggies are carrot, cucumber, broccoli, radish, beetroot, pumpkin, beans and of course, cauliflower. This roasted cauliflower with fresh turmeric is one of my favourite ways to eat cauliflower. It’s simple to make and I always have fresh turmeric on hand (for my daily cup of lemongrass, ginger and turmeric tea).
Here’s a list of some of the amazing benefits of curcumin, the active component of turmeric:
- clears the skin
- boost regeneration of brain stem cells
- assists with liver & lung, neurological, cardiovascular and metabolic disease
- assists with autoimmune disorders
- prevention for alzheimers
- assist with joint pain & arthritis
- assist with heartburn & indigestion
- delay the onset of type 2 diabetes
For more fresh turmeric inspiration you can check out my roasted brussel sprouts & turmeric, Vietnamese lemongrass, ginger & turmeric chicken or ginger, turmeric & black pepper kombucha tea.
ROASTED CAULIFLOWER WITH FRESH TURMERIC
- 1 whole cauliflower
- 5cm piece (2 inch) of fresh turmeric, peeled and sliced thinly about 2mm thick (or 1/2 tsp powdered turmeric)
- 1-2 tbsp of organic ghee (you can also use coconut oil, olive oil, avocado oil or butter works well)
- a pinch of natural sea salt and black pepper
Method:
 |
| Toss all the ingredients together and mix well |
- Preheat the oven with the top element on at 180 degrees celcius
- Wash and pat dry the cauliflower, then slice the cauliflower about 1cm thick (you can cut the florets off individually and slice the stem up if you prefer but I like how you get a nice tree like piece of cauliflower when you slice it)
- Place in a large bowl
- Add the peeled and sliced turmeric
- Add the ghee or your fat of choice and mix until combined
- Line a baking tray with baking paper and place the cauliflower in one layer
- Place on top rack for 12-15mins or until golden, then flip the cauliflower over and bake for another 12-15mins or until golden and remove from the oven
- Lightly sprinkle with some sea salt and serve
- Check the oven occasionally as the cooking time may vary and you want to check it doesn’t burn too quick as you are using the top tray
Hope you enjoyed this post, if you have please leave a comment, I would love to hear from you 🙂 xx May
Sources
https://foodfacts.mercola.com/turmeric.html
https://organicindia.mercola.com/herbal-supplements/turmeric.aspx
https://www.huffingtonpost.com/2014/10/18/turmeric-health-benefits-curcumin_n_5978482.html
- 1 whole cauliflower
- 5cm piece (2 inch) of fresh turmeric, peeled and sliced thinly about 2mm thick (or ½ tsp powdered turmeric)
- 1-2 tbsp of organic ghee (you can also use coconut oil, olive oil, avocado oil or butter works well)
- a pinch of natural sea salt and black pepper
- Preheat the oven with the top element on at 180 degrees celcius
- Wash and pat dry the cauliflower, then slice the cauliflower about 1cm thick (you can cut the florets off individually and slice the stem up if you prefer but I like how you get a nice tree like piece of cauliflower when you slice it)
- Place in a large bowl
- Add the peeled and sliced turmeric
- Add the ghee or your fat of choice and mix until combined
- Line a baking tray with baking paper and place the cauliflower in one layer
- Place on top rack for 12-15mins or until golden, then flip the cauliflower over and bake for another 12-15mins or until golden and remove from the oven
- Lightly sprinkle with some sea salt and serve
- Check the oven occasionally as the cooking time may vary and you want to check it doesn't burn too quick as you are using the top tray
