Cauliflower can be a much maligned vegetable and some even think it is bland. Try this spice-enriched recipe and you will always want to eat cauliflower this way!
This humble vegetable commands more respect than it gets - this vegetable deserves to be part of your regular diet, as it contains a huge and beneficial array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.
Cauliflower is very versatile - it can eat be eaten raw, added to salads, used as a dipping vegetable or made into a delicious soup. You can finely grate it as a substitute for rice, or puree it to use as mashed potato! For instance, one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C. It's also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
Spice it up with turmeric, chili and cumin, and you have a vegetable dish full of goodness for your heart, inflammation, digestion and to boost your immune system.
Preparation Time: 5 minutes
Cook Time: 30 minutes
- 1 medium/large cauliflower
- 1 tsp dried ginger
- 1 tsp Fresh Body Mind turmeric
- 1 medium red chili, finely chopped
- 1tbsp black mustard seeds
- 4 or 5 tbsp canola oil or vegetable oil
- Salt and pepper to your taste
- 1 large lemon, cut into wedges
- Freshly chopped coriander, to sprinkle
- Wash and prepare the cauliflower by breaking into small florets. Drain and pat with kitchen towel to remove excess water.
- Mix together the oil, ginger, Fresh Body Mind turmeric, black mustard seeds and chili in a bowl. Season, if required with a little salt and pepper.
- Pour the oil mix into a medium sized baking dish and toss in the cauliflower. Mix thoroughly so that all the cauliflower is coated with the oil and spices.
- Roast in the oven until just going golden brown, remembering to turn the cauliflower once or twice to cook evenly.
- Sprinkle with coriander and serve with lemon wedges to squeeze over.
Nutrients Per Serving:
Calories 139, Protein 3g. Fiber 3g, Carbohydrates 9g, Fat 11g (of which 3g satured) Sugar 2g