I’m taking things away from Italy for a moment to use one of my favorite anti-inflammatory ingredients: turmeric. It is most widely represented in Indian cooking and I love it in Thai dishes, too. Curry is the main dish that turmeric can be featured. You know you’re cooking with turmeric when your entire kitchen turns yellow which is why I love seasoning cauliflower with it. Let’s face it, cauliflower can be one of the most boring foods if you’re just boiling or roasting it plain. It even looks tired. White? C’mon! Let’s add some anti-inflammatory color (turmeric) and blood sugar regulating spice (cinnamon) to this wonderfully versatile veggie.
This is a great side dish for any meat dish, especially something lean like fish or chicken.
Again, less than 10 ingredients!
- 1 head cauliflower
- 2 tsp coconut oil
- 2 tsp ghee
- (or 1 tbsp coconut ghee)
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp salt
- Preheat oven to 400 degrees F.
- Firstly, melt coconut oil and ghee.Set aside.
- Then, mix the cinnamon, turmeric, and salt together. Set aside.
- Next, chop the cauliflower into large chunks. I like to keep them bite size, but a large bite size. They can fit in your mouth but nothing else will fit on your fork. Ya know? 🙂
- Pour the melted oil/ghee over the cauliflower. Toss to coat evenly. Then, sprinkle the spice and salt mixture over the cauliflower. Toss to coat evenly.
- Place in oven uncovered for about 20-25 minutes on upper middle rack.
Caution: Turmeric turns everything yellow. If you use your hands to toss the cauliflower (which is what I recommend) it may be best to use gloves or a plastic sandwich bag to prevent your hands from turning yellow all day.
And just in case you don’t already have this Coldplay song in your head…here you go. “Yellow” by Coldplay.
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