Turmeric Roasted Cauliflower Food

ROASTED CAULIFLOWER WITH CUMIN AND TURMERIC RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (220˚C).
• In a mixing bowl combine the cauliflower, olive oil, cumin, turmeric, chili powder, and salt and mix with tongs until evenly coated.
• Place seasoned cauliflower on parchment lined baking sheet and roast in preheated oven for 15 minutes or until lightly browned.
• Enjoy!

TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
• Remove the leaves from the cauliflower and cut into slices. Some of the cauliflower may fall apart into smaller pieces. This is totally fine. Lay the cauliflower slices and florets on the baking sheet. (See notes)
• In a small bowl, add the olive oil, turmeric, garam masala, salt, and minced garlic. Mix until spices are incorporated well into the olive oil.
• Brush the olive oil-spice mixture onto each piece of cauliflower.
• Bake the cauliflower in the oven for 20 to 25 minutes until the cauliflower is cooked throughout.
• Place the cooked cauliflower on a plate and garnish with fresh cilantro, chili (optional) and squeeze of lime juice. Serve hot.

TURMERIC-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees F.
• Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until browned and tender, 15 to 25 minutes. Drizzle lemon juice over the cauliflower.

OVEN ROASTED CAULIFLOWER WITH TURMERIC AND GINGER

Steps:

• Preheat oven to 425 degrees F.
• Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl.
• Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.

TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F.
• Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic.
• In a small mixing bowl combine the olive oil, turmeric, cumin, paprika, coriander, crushed red pepper, salt and pepper and stir. Drizzle the olive oil mixture over the cauliflower and toss to coat.
• On a large baking sheet evenly spread the cauliflower.
• Roast in the oven for 25-30 minutes or until the cauliflower is tender and starting to brown on the ends.
• Serve warm with cilantro.

TURMERIC ROASTED CAULIFLOWER RECIPE

Steps:

• Preheat the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper. Remove any outer leaves and the short stem of the cauliflower. Cut the cauliflower head in half and then into quarters. Separate the florets off each quarter by slicing them away from the core stem. Cut them further into bite size pieces if they are too large but make sure they are even in size. Rinse the florets and drain. Pat dry them with a clean paper towel. Combine the olive oil and spices in a large bowl. Add the cauliflower and toss to coat the florets. Salt to taste. Add several grinds of cracked pepper. Place the cauliflower on the sheet pan and roast them in the oven for 15 minutes or until browned on the edges. Give them a turn with a spatula about half way through. Sprinkle with fresh cilantro and lime juice if desired.

TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F.Place cauliflower in a 9×13 glass baking dishand toss with coconut oil.Stir in seasonings.Bake for 20 minutes, or until golden brown and crunchy, but not yet soft and mushy. Preheat oven to 400 degrees F. Place cauliflower in a 9×13 glass baking dishand toss with coconut oil. Stir in seasonings. Bake for 20 minutes, or until golden brown and crunchy, but not yet soft and mushy.
• Preheat oven to 400 degrees F. Place cauliflower in a 9×13 glass baking dishand toss with coconut oil. Stir in seasonings. Bake for 20 minutes, or until golden brown and crunchy, but not yet soft and mushy.

TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
• Carefully cut and remove the cauliflower core and discard, then break into florets.
• Place your cauliflower florets into a large bowl.
• Sprinkle with your seasonings and drizzle with the oil. Stir well to get all the pieces nicely coated.
• Transfer to your prepared baking sheet and spread it into a single layer.
• Roast until crisp-tender, and slightly golden brown, 25-30 minutes.
• Garnish with parmesan and parsley, if desired, and serve.
• Enjoy!

TURMERIC ROASTED CAULIFLOWER WITH A SWEET CURRIED MANGO DIP

Steps:

• Pre heat oven to 200C / 400F and line a large baking sheet with baking paper / silicon mat.
• In small bowl, add the oil, turmeric, garlic, ginger and mix. Place the cauliflower on the baking tray and toss with the oil mixture. Keep mixing until all the florets are covered.
• Arrange the florets so that they are evenly spread out and the cut parts of the cauliflower are face down.
• Roast until lightly browned (around 30 mins). Half way through cooking, move the florets around so they are evenly cooked. Use a fork to check if the cauliflower is done, it should easily pierce the cauliflower
• While the cauliflower is roasting, make the sauce. Toast the turmeric and curry powder together in a dry pan on a low heat for a couple of minutes.
• Add the spices to the blender along with the coriander stalks, ginger, mango lemon juice and half of the yoghurt.
• Blitz until smooth and then stir in the remaining yoghurt. (You can add all the yoghurt to the blender but it will make your dip very thin)
• Serve cauliflower along with the tip and enjoy!

TURMERIC ROASTED CAULIFLOWER WITH QUINOA

Steps:

• Preheat oven to 400 degrees. In a small skillet toast coriander seeds, and peppercorns over mid to high heat until fragrant about 30 seconds.
• Put in a spice grinder when cool and grind to a powder, and put in a small bowl, stir in olive oil, garlic, turmeric.
• On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat, season with salt and roast for 25 minutes until tender.
• Put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well, pour over quinoa. Serve hot or warm.

TURMERIC ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 450°F. Smash the garlic cloves with the side of the knife.
• Place the cauliflower florets and smashed garlic in a large bowl and drizzle with 2 tablespoons olive oil. Shake the bowl a few times to coat the cauliflower evenly with the oil.
• In a small bowl combine the turmeric, cumin, salt and crushed red pepper flakes. Sprinkle evenly over cauliflower, tossing well to coat evenly.
• Place the cauliflower on a large rimmed baking sheet and bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked. Reserve 1 cup.
• Meanwhile, heat a medium pot over medium heat, add 1 teaspoon oil and onion and cook until translucent, about 2 to 3 minutes. Add the broth and transfer the remaining roasted cauliflower to the pot, bring to a boil and cook covered on low 15 minutes.
• Use a hand blender (or regular blender carefully in batches) and blend until smooth. Salt to taste as needed, stir in coconut milk and serve topped with roasted cauliflower and cilantro with additional coconut milk for drizzling if desired. Makes 4 1/2 cups.

ANTI-INFLAMMATORY GARLIC TURMERIC ROASTED CAULIFLOWER

Steps:

• Peel 1 head of garlic. Roughly chop the garlic or crush the cloves. Allow the garlic time in room temperature for 10-15 minutes, while executing step 2 and 3. This will enhance the health benefits of garlic. See the blog post above for more details.
• Meanwhile, separate the whole cauliflower into equal-sized florets. Discard the stalk.
• Spread the cauliflower florets and garlic on a large baking sheet. Be careful not to crowd and stack the cauliflower. Season the cauliflower and garlic with salt, turmeric, black pepper, garlic powder, then drizzle or dot with a healthy cooking fat of your choice. I prefer organic butter, but you can use ghee, coconut oil, avocado oil, fat rendered from beef or pork, that are stable in cooking.
• Roast the cauliflower in a pre-heated oven at 375ºF for 40 minutes.
• It's optional to garnish the roasted cauliflower with fresh chopped parsley or herbs of your choice.

SPICY TURMERIC ROASTED CAULIFLOWER

Steps:

• Heat the oven to 400 degrees.
• Add the cauliflower to a large bowl and toss with the olive oil.
• In a small bowl, mix the remaining ingredients together.
• Sprinkle the spice mixture over the cauliflower gradually, mixing with a spoon as you do, to evenly coat the florets with the spices.
• Spread the coated cauliflower onto a parchment or siliconed-lined baking sheet in a single layer. Try to set most of the cut sides down, as they will brown and crisp better that way.
• Roast for 20 minutes, or until tender, stirring halfway through.
• Transfer to a serving plate and garnish with parsley, if desired.

AIR FRYER TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat air fryer to 390 degrees F.
• Place the cauliflower florets in a large bowl and toss with the olive oil. Sprinkle the turmeric, garlic powder, salt, and pepper over the top and toss well until the florets are well coated with the spices.
• Pour the cauliflower into the preheated air fryer basket and cook for 15 to 17 minutes, pulling out and shaking the basket every 5 minutes. Check the cauliflower at 15 minutes and cook until it appears roasted and is fork tender.

ROASTED TURMERIC CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees.
• Combine the olive oil, cayenne pepper, pepper flakes, turmeric, salt, cajun seasoning in a bowl and mix thoroughly.
• Put the cauliflower in a large resealable plastic bag, pour in the oil and spices and mix till the cauliflower is thoroughly coated.
• Line a baking pan with parchment paper and spread out the cauliflower, making sure they are not packed tightly.
• Bake for about 20 minutes, flipping halfway.
• If you want it extra crispy, turn off the oven and leave the cauliflower for another 5 minutes.
• Garnish with parsley or other herbs and serve.

WHOLE ROASTED CAULIFLOWER WITH TURMERIC TAHINI

Steps:

• Preheat your oven to 400 F.
• Rinse the cauliflower well, cut off the leaves and boil it in a large pot for 20 minutes.
• Drain the water and gently remove the cauliflower. Place it into a deep baking dish or on a sheet pan
• Mix the salt, pepper, cumin and paprika together in a small bowl. Brush the cauliflower with the olive oil, and rub the spice mixture over the head of cauliflower until evenly coated.
• Drizzle with a little extra olive oil.
• Bake for 40-45 minutes, then broil on high for the last 3 minutes.
• For the turmeric tahini, whisk together all of the ingredients until smooth and creamy. If the mixture is too thick, add a little more water as needed.
• Pour over the cauliflower and enjoy! Top with fresh or dry cilantro.

SKINNYTASTE'S TURMERIC-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450°F. Cut the cauliflower florets into 1-inch pieces and combine with the garlic in a large bowl. Drizzle with the olive oil and toss to coat.
• In a small bowl, combine the turmeric, cumin, pepper flakes, and salt. Sprinkle over the cauliflower and toss to coat. Spread the cauliflower out on a large rimmed baking sheet.
• Bake, stirring occasionally, until browned on the edges and tender, 23-27 minutes. Remove the from oven, sprinkle with cilantro, and serve hot!

GOLDEN ROASTED CAULIFLOWER WITH TURMERIC

Steps:

• Preheat oven to 425ºF. Spray a cookie sheet or a castiron skillet with coconut oil and set aside.
• Add all spices to a small bowl. Mix well and set aside.
• Rinse a whole head of cauliflower with water. Dry and generously spray with coconut oil cooking spray.
• Next, pour spice mixture over the head of the cauliflower. Use your hands to evenly rub the spices into the cauliflower.
• Wrap the cauliflower with tin foil and roast at 425ºF for 20 minutes.
• Remove from oven and remove tin foil. Place cauliflower back into the oven for 20-30 additional minutes or until golden brown.
• Serve with hummus, tahini, or any other tasty dip.

TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees
• Place the cauliflower into a roasting dish and toss with the olive oil, salt, pepper and turmeric.
• Put the roasting dish into the oven on the center rack and roast for 10 minutes. Mix well with a large spoon, then roast for another 15 minutes.
• Remove the dish from the oven and serve.
• Turmeric roasted cauliflower will stay fresh in an airtight container for up to 3 days in the fridge.

TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat your oven to 400 degrees.
• In a large mixing bowl add cauliflower florets. Then add olive oil, kosher salt, pepper, garlic powder, turmeric powder, and onions. Mix everything very well.
• Add parchment paper to a large cookie sheet. Spray olive oil spray to cover the entire parchment paper.
• Then add cauliflower mixture to cookie sheet. Spread out evenly and not too close together.
• Roast in the oven for about 35-40 mins.
• After you take it out of the oven garnish with fresh cilantro.

TURMERIC ROASTED CAULIFLOWER RICE

Steps:

• Preheat oven to 425 F. Prepare a large baking sheet with a piece of parchment paper.
• Cut the core out of the cauliflower, then chop it into large florets.
• To rice the cauliflower, put it through the food processor with the shredding attachment, or use a box grater. Be warned: this takes muuuuuch longer.
• Toss the cauliflower rice in a large bowl with 1 Tbsp ghee or coconut oil, the turmeric powder, garlic, onion powder, salt and pepper. Spread the mixture evenly on the prepared baking sheet. Try to smooth out any big clumps.
• Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn't burn, then keep a close watch until 25 minutes.

TURMERIC MASHED CAULIFLOWER

Steps:

• Toss 1 head cauliflower florets with 1/2 teaspoon each turmeric and kosher salt. Combine with 2 cups water and 2 smashed garlic cloves in a pot over high heat. Bring to a boil, then cover and simmer until soft, 10 to 15 minutes. Drain and pulse in a food processor. Add 2 tablespoons coconut oil and puree. Season with salt and pepper; top with chopped parsley.

ANTI-INFLAMMATORY TURMERIC ROASTED CAULIFLOWER

Steps:

• Preheat oven 400FPut cauliflower in bowl. Add Superfood Turmeric, curry powder, salt and pepper, and avocado oil. Toss well.Place on greased cookie sheet and bake for 15-20 minutes until cooked through and browned.Remove from oven and sprinkle with red wine vinegar, pine nuts, parsley and basil. Mix well and enjoy. Preheat oven 400F Put cauliflower in bowl. Add Superfood Turmeric, curry powder, salt and pepper, and avocado oil. Toss well. Place on greased cookie sheet and bake for 15-20 minutes until cooked through and browned. Remove from oven and sprinkle with red wine vinegar, pine nuts, parsley and basil. Mix well and enjoy.
• Preheat oven 400F Put cauliflower in bowl. Add Superfood Turmeric, curry powder, salt and pepper, and avocado oil. Toss well. Place on greased cookie sheet and bake for 15-20 minutes until cooked through and browned. Remove from oven and sprinkle with red wine vinegar, pine nuts, parsley and basil. Mix well and enjoy.

TURMERIC-ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• In a small skillet, toast the seeds and peppercorns on a moderately high heat until fragrant.
• Transfer to a spice grinder and let cool completely, then grind to a powder and transfer to a small bowl.
• Stir in the olive oil, garlic, turmeric and crushed red pepper.
• Spread cauliflower over a baking sheet and drizzle with the oil mixture, tossing to coat, then season with salt.
• Roast for 25 minutes or until tender.
• Scrape into serving bowl and toss with kumquats, shallots and cilantro.