Roasted curried cauliflower is the highlight of this savory dish made with anti-inflammatory turmeric and coconut oil!
This is the perfect dish when you’re craving veggies but want something more than a ho-hum salad. The curry gives the cauliflower a hearty flavor and packs a nutritional punch thanks to the turmeric and coconut oil.
The bright orange spice not only adds antioxidant and anti-inflammatory benefits to the dish, but brings a deep, savory flavor as well. Make sure to use organic, extra virgin coconut oil to get the most of this powerful ingredient known to reduce inflammation and ease digestion (to name a few perks).
Love turmeric recipes? Get our free turmeric recipes cookbook here!
To start, cut a large head of cauliflower into small florets, and then coat the florets with a mixture of melted coconut oil, curry powder, ground turmeric, salt and pepper. Then simply sauté the florets in a large skillet over low heat until they are cooked through. Garnish with fresh cilantro before serving alongside a salad.
Roasted Curried Cauliflower with Coconut Oil
Roasted Curried Cauliflower with Coconut Oil
Felicia LimTools
- Large pot
- Large mixing bowl
- Whisk
Ingredients
- 1 large head cauliflower, stem removed, florets only
- 2 T melted coconut oil
- 1 T curry powder
- 1 T ground turmeric
- Salt and pepper, to taste
- Fresh cilantro, to garnish
- Black kale, to accompany (optional)
Instructions
- Blanch cauliflower florets in a pot of boiling water for about 1 minute, until tender.
- In a large mixing bowl, whisk the melted coconut oil with curry powder, ground turmeric, salt and pepper.
- Add cauliflower florets and toss with the coconut oil-spice mixture until florets are evenly coated.
- In a large skillet over medium heat, sauté the florets until they are fully cooked.
- Garnish with fresh cilantro. Serve alongside a kale salad.
Tip: If you find the taste of cilantro too strong, simply replace it with fresh parsley.
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