Want an easy way to get a few more veggies into this week? Turmeric Roasted Cauliflower is a little gem of a side dish that really is a superstar. It’s super-quick to make, and so delicious that eating more veggies becomes effortless! You’ll probably find yourself eating all of it, right from the pan, no plates necessary. If you love food that tastes good AND is good for you, this is a win-win. Turmeric brings a rich, complex flavor and gorgeous golden hue to any dish, and it’s loaded with innumerable health benefits.
This dish is generously spiced with turmeric, and also contains black pepper and fat (olive oil or avocado oil), both of which aid the body in digesting and absorbing the beneficial compounds found in turmeric. The main active ingredient in turmeric is a compound called curcumin. Here’s why curcumin is a nutrient superstar:
– is a very strong anti-oxidant
– has powerful anti-inflammatory effects
– boosts BDNF (Brain-Derived Neurotrophic Factor), linked to improved brain function and a lower risk of brain diseases
– may help reverse some steps in the heart disease process
and the list goes on . . . .
If you want to geek out on more info on its health benefits check out Ten Proven Health Benefits of Turmeric and Curcumin.
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1-cup servings
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- 1/4 cup plus 1 tbsp avocado oil or extra virgin olive oil
- 1 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tbsp tamari or soy sauce or coconut aminos
- 1 head cauliflower
Ingredients
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- Preheat oven to 450F.
- Remove and discard (compost it if you can!) the cauliflower core. Cut cauliflower into bite-sized florets.
- Combine remaining ingredients in a large bowl. Whisk to combine.
- Add cauliflower pieces to large bowl. Mix thoroughly to coat well.
- Spread out cauliflower in a single layer on a large baking sheet.
- Bake for approximately 25 minutes, or until the cauliflower begins to brown.