Turmeric Roasted Cauliflower + Crispy Cauliflower Leaves
This Turmeric Roasted Cauliflower is an easy vegetable side dish that you can serve with any meal, from pasta to salmon and everything in between. It’s also delicious tossed into a salad.
If you’re one of those people who thinks cauliflower is a boring vegetable, this recipe is going to change your mind.
The turmeric gives the cauliflower its vibrant golden colour in this recipe. I love using turmeric in cooking as it contains a compound called curcumin, which is known for its antioxidant and anti-inflammatory benefits. To help the body absorb curcumin, studies show that a pinch of black pepper can enhance its bioavailability (how well we absorb it) by up to 2000%, thanks to a compound called piperine found in black pepper.
You can read more about the Health Benefits of Turmeric and try my Golden Milk recipe here. You’ll also want to try my Ginger, Cinnamon & Turmeric Tea!
If you like this recipe for Turmeric Roasted Cauliflower, I think you’ll love my Stuffed Sweet Potatoes with Chickpeas, Baked Aubergine with Tahini and Sticky Peanut Butter Tofu!
Let me know if you make this on Instagram: @elibrechernutrition – I would love to see your creations!
Turmeric Roasted Cauliflower + Crispy Cauliflower Leaves
Prep Time: 5 minutes
Cooking Time: 25 minutes
Serves 4
Ingredients:
- 1 large head of cauliflower
- 1 tbsp olive oil, plus more for greasing tray
- 2 tsp ground turmeric
- 2 tsp ground paprika
- 1/4 tsp sea salt
- Large pinch of black pepper
Method:
- Preheat the oven to 200 C and drizzle 1-2 tbsp of olive oil on a baking tray.
- Pull the leaves off the cauliflower base and set them aside (do not throw away). Cut off the lower part of the stem and discard, then give the cauliflower a thorough wash.
- Cut the head of cauliflower into four quarters. Then slice each quarter into 1-inch florets, maintaining as many flat surfaces as possible (these caramelise best). Transfer the cauliflower on to your baking tray.
- Drizzle with olive oil, ensuring all cauliflower gets evenly coated in oil (I use my hands).
- Sprinkle over the turmeric, paprika, salt and pepper, and mix so that the flavours are evenly distributed.
- Add the cauliflower leaves to a separate baking tray and drizzle over a small dash of olive oil and a large pinch of salt. You can add a pinch of paprika or any other herbs/spices, but I like mine plain with salt.
- Place both trays (the florets and the leaves) into the preheated oven.
- After 15 minutes, remove the cauliflower leaves from the oven and set aside. Give the florets a mix, so that they cook evenly, then return the florets to the oven for a further 10 minutes until tender. Serve and enjoy!
If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!
If you’re interested in working together to optimise your nutrition and overall wellbeing, please get in contact via Consultations.
For more savoury recipe ideas, try these recipes:
- Salmon Fish Cakes
- Baked Aubergine & Tahini
- Sticky Peanut Butter Tofu
- Lentil & Walnut Pasta Bolognese
- Vegan Spaghetti Bolognese
- Stuffed Sweet Potato with Chickpeas
- Courgette Salmon Frittata
- Teriyaki-Glazed Salmon
- Peanut Tofu Stir-Fry
- Edamame Mushroom Burgers
- Carrot Chickpea Patties
- Original Chickpea Patties
- Vegan Nut Roast
- Baba Ganoush (smoky Aubergine Dip)
- Homemade Hummus
- Shakshuka
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