Curry & Turmeric Roasted Cauliflower
While cauliflower is bland on its own, the addition of curry and turmeric give this dish deep flavor along with some anti-inflammatory health benefits. Roast a batch at the beginning of the week and serve hot, and save any remaining florets to use in salads or bowls over the next few days. Warning: it might be hard to imagine, but cauliflower prepared this way can be very addicting!
INGREDIENTS
Serves 2-4
One head cauliflower, cut into bite size florets
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground turmeric
Sea salt & pepper to taste
Optional: Add in toasted pine nuts & raisins once the cauliflower is done roasting. OR up the plant-based protein by adding a cup of chickpeas into the bowl and roasting on the tray with the cauliflower!
While cauliflower is bland on its own, the addition of curry and turmeric give this dish deep flavor along with some anti-inflammatory health benefits. Roast a batch at the beginning of the week and serve hot, and save any remaining florets to use in salads or bowls over the next few days. Warning: it might be hard to imagine, but cauliflower prepared this way can be very addicting!
INGREDIENTS
Serves 2-4
One head cauliflower, cut into bite size florets
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground turmeric
Sea salt & pepper to taste
Optional: Add in toasted pine nuts & raisins once the cauliflower is done roasting. OR up the plant-based protein by adding a cup of chickpeas into the bowl and roasting on the tray with the cauliflower!
METHOD
Preheat oven 400 degrees. In a large mixing bowl, toss cauliflower florets with curry powder, turmeric, olive oil and salt & pepper. Place on a parchment lined sheet pan. Roast 20-25 minutes until the edges are slightly brown. Stir once about halfway through.
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