Turmeric – the main ingredient in curry, a relative to ginger root, and a spice that I’ve recently been completely obsessed with, is a superfood and one of nature’s most important spices. Long used for adding color and flavor to just about anything including veggies, salmon, soups, smoothies and salad dressings, turmeric is as popular in the kitchen as it is in the medicine cabinet.
Among the list of top remedies, turmeric is widely accepted as a powerful anti-inflammatory, a liver detoxifier, a digestive aid and a natural pain reliever.
Curcumin, the compound in turmeric responsible for that bright yellow hue that stains everything in its path, is full of antioxidants. It’s also known to help curb joint pain and relieve stomach discomfort such as gas and bloating.
Now can you see why I’m so obsessed? Oh and I forgot to mention that it’s warming, slightly spicy and earthy in flavor, making it a delicious choice this time of year.
This weekend while I was tired of grocery shopping, cooking, and Thanksgiving leftovers, I looked in the fridge and realized that I had an entire head of cauliflower still waiting for me. Hence the Roasted Curried Cauliflower recipe featuring my beloved turmeric.
Enjoy and please be sure to leave me a comment below. How are you incorporating this wonderful superfood into your diet this winter?
With love and turmeric tasties,
Roasted Curried Cauliflower
Yield: 3-4 servings
- 1 head of cauliflower, cut into uniform florets
- ¼ cup coconut oil, melted
- 2 tsp. curry powder
- 2 tsp. garlic powder
- 1 tsp. turmeric
- Juice of ½ lemon
- Pinch of Himalayan sea salt
Preheat oven to 400° F.
In a large mixing bowl, whisk together the coconut oil, curry powder, garlic powder and turmeric. Toss cauliflower in the oil and spice mixture until evenly coated.
Spread the cauliflower across a baking sheet and roast in the oven for 25-35 minutes. The cauliflower should be tender and starting to brown on the edges.
Squeeze the lemon juice on the cauliflower and sprinkle with sea salt. Serve warm.