For some reason, cauliflower wasn’t always a superstar. Yet one of the most favorite vegetables for me. We grew cauliflower in our family garden, and I loved it prepared many different ways. It surprised me how many people had reservation about this beautiful “white flower” and had no idea how to make it tasty.
Long before Atkins or Paleo was hot, I enjoyed cauliflower based dishes as a replacement for the meat. Fried, sauteed with sausage, onion, and eggs, as cauliflower fritters or as my multiple veggie mixes. Later, when everybody started going avocado about the low carb diets, cauliflower was suddenly IN. Cauliflower fried rice, mashed cauliflower “potatoes”, cauliflower steak, cauliflower dough for low carb pizza – and I must admit, these were exciting new ideas for me too. Cauliflower is delicious and super rich in nutrient on top of that. What’s not to love?
This recipe is one of the most fun, fast, easy and super tasty way to prepare a side dish with cauliflower. It screams SUPERFOOD!!!! Cooking for cancer patients, I have developed several recipes that are loaded with all the anti-cancer components, boosting immunity and of course, taste good. Here is one of them:
Turmeric Roasted Cauliflower with Zucchini
- 1 large head cauliflower
- 2 medium green zucchini
- 1/2 cup olive oil or coconut oil
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon curry
- 1 teaspoon cayenne pepper (optional)
- 3 cloves garlic, minced
- As much finely chopped or grated ginger root as you like
- sea salt and freshly grated pepper to taste
- a handful of cilantro, parsley or sliced scallions for garnish
Preheat oven to 400°F.
In a large deep bowl whisk together oil with all the seasoning. Cut cauliflower into similar size pieces and thoroughly rinse in the colander (not too small). Let it air dry, while you wash and cut zucchini into thick chunks (zucchini cooks much faster). Don’t know about you, but I don’t care for mushy.
Add both vegetables into the seasoning mixture and shake the bowl until everything is perfectly combined and every piece is coated with seasoning. It’s easy to see because turmeric and curry made everything bright yellow.
Spread vegetables on a large baking sheet. Make sure all the veggies are in one layer. Spoon the rest of the seasoned oil on the vegetables if there is anything left in the bowl.
Bake in the oven until tender, about 15-20 minutes. Time vary based on your oven and the size of the pieces you cut, so check after 15 minutes. Carefully poke a small knife into the thickest part of the cauliflower to check for doneness.
When ready, garnish with your chosen herbs and enjoy!
I wanted to take a different picture of the full dish of this beauty, but it disappeared as soon as I took it out of the oven. I guess I’m not the only one who loves it!
Did you try this recipe? Do you have a different recipe you want to share? Let me know in comments!
I have opened my 2016 Muga Rose for this dish. It’s a rich, crisp and nicely dry rose that goes smoothly with the components of our dinner. Any other unoaked white would be a good match – try a Gruner Veltliner, Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay.