Ok. Cauliflower seems to be all the rage as a grain substitute, and turmeric is on the hot list for its anti-inflammatory properties, and there's good reason why they are both so famous right now.
It turns out that cauliflower is really versatile, but I love cauliflower the old fashioned way, just cut it, cook it, and munch on it. A few fun facts are that it's part of the crucifer family, which includes broccoli, brussels sprouts, and cabbage; all of which are great for the liver, all of which are best eaten cooked due to goitrogenic properties that can interfere with thyroid function. Cauliflower takes on a sweet quality when roasted, I love it!
Turmeric, is often found in curry powders, and has a special chemical, called curcumin, that is known for its anti-inflammatory benefits. Plus it has an amazing color, which in general gives us a hint that it is super nutritious.
I make about a head at a time, and eat some and then put it in the fridge to add color and depth to my other meals throughout the week. It's also great eaten cold as a snack.
6 servings (roughly)
1 head cauliflower
1 teaspoon turmeric
1 tablespoon ghee or coconut oil
sea salt and pepper to taste
Directions (preheat oven to 375 and line a baking sheet with parchment paper)
1) Chop cauliflower into little florets, I usually place the knife in halfway and twist to break off the florets so I don't make a ton of cauliflower crumbs.
2) Place cauliflower into a large mixing bowl.
3) Melt tablespoon of coconut oil in a small saucepan.
4) Pour turmeric and coconut oil over cauliflower and mix well.
5) Pour mixture onto parchment lined baking pan.
6) Place in oven for 40 minutes, check for doneness by sliding a fork through.
Enjoy on salads, with veggie stir fries, really...anything.