- Half of a large cauliflower
- 2 teaspoons of turmeric
- 2 teaspoons of salt
- 2 tablespoons of olive oil
I first heard about roasting cauliflowers with turmeric (more about what it is below) at a pot luck dinner I went to, and after reading about all the wonderful health benefits of turmeric (see here), I just had to try it! It’s so simple and makes a wonderful side dish to go with anything.
After preheating the oven at 350F (175C), I halved a large cauliflower (I was planning to use just half).
Then, using my hands, I pulled florets off the cauliflower.
In case, you haven’t used turmeric before, it’s a bright yellow spice commonly used in Middle Eastern or South Asian cuisines. The turmeric root actually looks very much like a ginger root except that it’s more orange in color. It’s very difficult to describe the taste turmeric has because it’s really quite unique. All I can suggest is for you to get a small jar of it and try making this simple recipe – the taste changes once the turmeric flavor mixes in with the cauliflower so even if you’re put off by the smell of turmeric, you will probably still enjoy it on cauliflower. You can buy the powder form (which is the one typically called for in cooking) from Amazon here or from Wholefoods or ethnic supermarkets.
I combined the cauliflower florets with turmeric, olive oil, and salt.
I mixed everything together with my hands, making sure the turmeric coated the cauliflower well. Then I placed the cauliflower florets into a baking dish, making sure that they were spread out (I found everything fit perfectly in an 8-inch baking dish).
It turned out that covering the baking dish with tin foil worked well to prevent the florets from drying out too much. 75 minutes later they emerged soft and delicious….