Okay, it's week #2 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week.
Initially this recipe didn't go so well. But I tried again, making some tweaks, and this made a world of difference.
A little background...
A coworker told me that her daughter had roasted cauliflower with a little olive oil, salt and pepper, and turmeric. She said it was amazing. So I decided to try it.
Mine was not so amazing. Edible, yes. Amazing, no.
The main problem was that I overcooked it, which made it mushy. It also needed a little kick. So I added red pepper flakes the second time around.
What I like about this recipe:
- Very simple ingredients
- It requires only one dish.
- It uses turmeric. Turmeric contains curcumin, which is known for its powerful anti-inflammatory and antioxidant properties.
What I ended up using/doing:
- One head of cauliflower, washed and cut up.
- 2 Tbsp olive oil (Note: Some say WFPB cooking should have zero oil, but I'm not that hard core. If you don't do oil, you could try a little water instead.)
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/4 tsp black pepper (preferably fresh-ground)
- 1 tsp red pepper flakes (Note: I like things spicy. And this was pretty spicy. If you're not into spicy food, you'll want to reduce this amount or eliminate the red pepper flakes altogether.)
- Salt (added at the end) to taste
I put the olive oil in the bottom of a glass 9x13 pan (which happens to have a plastic lid). I added the turmeric, cumin, black pepper, and red pepper flakes, then used a fork to mix them all together into a paste.
I then added the cauliflower to the pan, put the lid on, and shook it around. This coated the cauliflower with the oil/spice mixture.
I removed the lid and used a spoon to further coat the cauliflower with the oil/spice mixture.
Note: Turmeric will stain your skin and nails bright yellow, so avoid touching it with your hands too much. Admittedly, my right thumb and pointer finger tips are stained yellow as I type this. (Kinda reminds me of this incident involving fresh cherries.) SO glad I didn't dig in with both hands to mix all this together. :)
I put the pan in the oven, baking it uncovered at 450 degrees for 20 minutes. (In my first attempt I baked it at 400 degrees for 35 minutes covered, then 15 minutes uncovered. This made it too mushy.)
Salt to taste, and enjoy!
How about you? Do you know of a good roasted cauliflower recipe that uses healthy ingredients? If so, please leave a comment below or on Facebook!
This post was originally published on January 11, 2018.