Roasted Turmeric Cauliflower

There’s something about roasting vegetables that just brings out the best in flavour and texture. For this reason alone, I could never fully embrace a completely “raw diet”. Growing up in a time when vegetables were typically boiled beyond recognition, I have grown to really embrace roasting vegetables. Buoyed by my curiosity and true passion of “food as medicine”, I love the alchemy of combining healthy vegetables with healing herbs. Enter turmeric.

Turmeric has powerful anti-inflammatory properties…not to mention antioxidant benefits as well. As someone with a creaky lower back riddled with degenerative changes, I welcome any anti-inflammatory intervention I can find. Even better when it’s plant-based – much less likely to have adverse side-effects. If you really want to reap the benefits of turmeric, couple it up with black pepper. Freshly grated ginger is also super helpful for its anti-inflammatory and anti-oxidant properties….so the following combination is designed to not only be healthy, but hopefully tasty, too!

Turmeric Roasted Cauliflower

1 head of cauliflower – cut into florets
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon coriander
1 tablespoon freshly grated ginger (I use a rasp)
1/4 teaspoon sea salt
1/4 teaspoon black pepper, and
1/4 cup coconut oil.

Melt the coconut oil in your roasting pan. Toss all ingredients until well combined. Roast for about 20 minutes at 425 degrees. Cauliflower should be lightly browned and tender. Enjoy!