First there was quinoa then there was kale … now there’s cauliflower. That plain little, often overlooked, member of the cabbage family is quietly replacing diet staples like potatoes and rice and has even worked its way into pizza crust. I mean talk about versatile! Admittedly, we have yet to try the latter, but I do mess around with it (ohhhh that sounds strange, get your heads out of the gutter peeps, I’m being serious here) on a weekly basis. Bonus, one serving contains 77 percent of your daily vitamin C, and it’s a good source for vitamin K, niacin, magnesium, fiber, potassium and more. And it’s low in calories. See … now you want to mess around with it too 🙂 Ohhhh, I crack myself up. Anyway, here’s my new fav way to
mess around with cook cauliflower.
Roasted Cauliflower with Turmeric
PREP TIME: 10 minutes | COOK: Oven 400 degrees, 40 minutes
- 1 tsp Turmeric
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Cumin
- Juice from one half of a lemon
- 1 TBS coconut aminos
- 1 head of cauliflower
- Coconut-milk yogurt
- Fresh herbs for garnish
Toss all ingredients except yogurt and herbs with broken pieces of cauliflower. Note, when I first made this I doubled the turmeric because I love the flavor so much … big mistake. A little goes a long way so don’t overdo it. Trust me. Bake on a lined cookie sheet (or something similar) for 40 minutes. Serve with a few dollops of coconut yogurt and garnish with fresh herbs. I like parsley but you do you 🙂
A note about coconut aminos … when I first went to the store to buy this I couldn’t find it. Anywhere. Literally spent half an hour looking.
So, I told my favorite man and he was like, “babe, it’s like soy sauce … every grocery store has it. Did you look in the Asian section?” Ummm obviously not.
(And no, you cannot have his phone number so you can call and ask him your grocery-shopping questions—I’m the only one who gets to do that.) And so, as it turned out, he was right. So when you go shopping know this, you don’t need to go to a specialty store, just stroll down the aisle with soy sauce and there, on the shelf, you’ll find coconut aminos.
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; )
When topped with the right ingredients, pasta can be a good thing—especially when you use gluten-free, plant-based pasta.
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