This week, I tried a few new recipes when I did food prep on Sunday. One of those recipes is Roasted Turmeric Cauliflower. I just love the color of turmeric! The original recipe calls for topping the dish with chopped fresh basil, but I omitted that since I had none. I will definitely make this dish again. Yesterday's lunch was Greek Turkey Meatballs (recipe HERE) with Tzatziki (recipe HERE) and Roasted Turmeric Cauliflower. Good stuff! Lunch was on the table in just a few minutes since everything was made on Sunday.
I have not cooked much with turmeric, but I hear it has many health benefits. I just now "Googled" something like "health benefits of turmeric" and found many, many articles. I will definitely be adding turmeric to more dishes.
ROASTED TURMERIC CAULIFLOWER
- 1 head cauliflower
- 2 T coconut oil (melted)
- 1 t turmeric
- ½ t cumin
- ½ t crushed red pepper
- ½ t crushed garlic
- 2 T water
- Preheat oven to 400F. 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 (I lined my pan with parchment paper to make clean up easier), pour the mixture over them, and toss well.
- Roast the cauliflower for 30 minutes, and top with fresh basil. I omitted the basil since I had none.
Here is the recipe source: