Think, Eat, Be Healthy

Roasted Curry Cauliflower Recipe

 

Roasted curry cauliflower

Roasted curry cauliflower – easy, fast, delicious and packed with nutrition.

Roasted curry cauliflower only takes ten minutes to prepare and another twenty minutes in the oven to be ready to eat. This recipe makes a great snack, side dish or entree and fits into any healthy whole food diet. Make it vegan by using Vegenaise instead of regular mayonnaise and vary the spiciness to your taste with more or less hot sauce. It also makes an impressive presentation when served family-style at the table.

Ingredients

1 whole head of cauliflower                                                          2 Tablespoons mayonnaise

1 Tablespoon + 1 teaspoon fresh turmeric paste*                     2 teaspoons hot sauce

1/4 teaspoon sea salt                                                                   1/4 teaspoon freshly ground black pepper

1/4 teaspoon garam masala spice mix

Preparation

Curry coated cauliflower

Curry coated cauliflower head before roasting.

1. Remove the leaves and cut out the core of the cauliflower head, being careful to leave all of the florets attached.

2. Spray the bottom and removed core area lightly with olive oil(from a Misto or other sprayer) and place on a baking tray.

3. Mix all other ingredients together and spread over the cauliflower evenly. Double the coating amount and have extra for dipping, if desired.

4. Roast the curry coated cauliflower in a preheated 375-degree oven for approximately 20 minutes or until just tender.

5. Remove from heat and enjoy!

Nutrition

Roasted curry cauliflower is a nutritional powerhouse. It combines all of the advantages of a cruciferous vegetable with the antioxidant punch of turmeric and chile peppers together with black pepper. This combination creates a synergy that allows our bodies to absorb and use more of the nutrients than if any of these were eaten alone. Add some raw tomato and avocado on a bed of spinach and it makes a complete vegan meal with plenty of protein,  iron and B-vitamins.

This recipe will fit into many different dietary styles. It is vegetarian(vegan if Vegenaise is used), gluten-free, grain free, low fat, low saturated fat, low carbohydrate and low glycemic index. It can be part of any healthy whole food diet.

*To make fresh turmeric paste, peel fresh turmeric root and run through a food processor with a little sea salt, black pepper and ground coriander. Add a small splash each of rice vinegar and lemon juice and it will last for months in the refrigerator. I prefer fresh turmeric paste over ground dried turmeric powder for my curries, marinades and sauces.