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AGEIST FOOD

ageist editors | august 9, 2018

  

turmeric cauliflower

Here is another easy to make, low glycemic, low lectin dish. This funny looking vegetable is a great source of all manner of goodness: tons of vitamins, minerals, anti-oxidants, fiber and choline for your brain. With so many foods, it’s about having to accept a balance of negatives along with the benefits. Assuming you are not allergic to it, and that would be rare, there seem to be no negatives for this guy.

We like ours baked with turmeric, which is tasty and adds even more benefits. This recipe is fast, easy and tasty. Great for serving guests.

Roasted Cauliflower with Turmeric

Preheat over to 400, 425, 450 (what ever works best for your oven). You want the oven hot so the cauliflower can roast and get nice and crisp.

Chop one head of cauliflower into equal size florets as much as possible so they roast evenly.

In large bowl mix the cauliflower with olive oil, turmeric, pink sea salt and ground black pepper. Make sure the cauliflower is well coated. Amounts are to taste.

Roast for 25-40 min depending on your oven, stirring once to move things around.

Tips:
Make sure cauliflower is bone dry, critical for roasting so wash the day before.

We started out using a small amount of turmeric and have been adding more with each batch.

Turmeric is intense and can stain anything including counter tops so keep an eye on that.