Give cauliflower a makeover with this delicious turmeric roasted cauliflower recipe. A healthy alternative to a curry, it is perfect for lunch or a light dinner.
Give cauliflower a makeover with this delicious turmeric roasted cauliflower recipe. A healthy alternative to a curry, it is perfect for lunch or a light dinner.
The cauliflower is simply coated in coconut oil flavoured with turmeric, chilli powder, cumin, coriander and garlic. For a bit of crunch, I added cashews and chickpeas. This dish is best eaten warm with some extra fresh chilli pepper on top.
Easy and straightforward, this turmeric roasted cauliflower has a gorgeous deep yellow colour and is bursting with flavours and goodness.
This recipe serves 2 as a main or 4 as an appetiser. It also makes a great side dish for buffets as well as for Christmas or Thanksgiving.
I created this recipe for Buy Wholefoods Online who kindly sent me some ingredients for it.
Turmeric is a superfood, containing curcumin which is reknown for its anti-inflammatory properties and is thought to protect the body against oxidative stress and inflammation. An essential ingredient in Asian cuisine, turmeric has an earthy flavour and gives a gorgeous glow to dishes.
By choosing organic turmeric you can be confident that it has been produced without chemicals, ensuring unadulterated nutritional value and taste.
Buy Wholefoods Online’s cashews are naturally sweet and creamy. For all kinds of recipes, from sweet to savoury, they are truly versatile and an excellent source of healthy fats and vegan protein with plenty of dietary fibre.
Disclaimer: this recipe is sponsored by Buy Wholefoods Online.
Turmeric Roasted Cauliflower [vegan] [gluten free]
Equipment
- oven tray
- mixing bowl
Ingredients
- 800 g cauliflower
- 1 red onion
- 4 Tbsp melted coconut oil
- 1 tsp turmeric
- 1/4 tsp chilli powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 garlic cloves
- 2 handfuls of cashews
- 400 g can of chickpeas
- small bunch of fresh coriander
- red chilli pepper – to taste
Instructions
- Preheat the oven to 220C/200C fan/Gas 7.
- Cut cauliflower florets into medium size. Cut red onion into thin slices.
- Spread cauliflower florets and red onion on a baking tray.
- In a bowl, mix together the melted coconut oil, chilli powder, ground coriander, ground cumin, salt and crushed garlic cloves.
- Pour over cauliflower florets and red onion. Toss together until the vegetables are coated all over.
- Roast in the oven for 20-25mins until golden. Add cashews and drained chickpeas to the oven tray and roast all together for a further 5 mins.
- Transfer to a serving dish. Toss in chopped fresh coriander and chilli. Serve straight away.
Nutrition
I cannot wait to see your posts!
Leave a Reply