Roasted Cauliflower with Turmeric

I think cauliflower is one of those vegetables that baffles the novice cook. I remember when I was just learning how to cook myself. I favored green vegetables that could be steamed or blanched and tossed with butter. My energy, time and limited skills were reserved for the more important meat or fish that would be the star of the meal. Vegetables were an after-thought.

Not that there is anything wrong with steamed cauliflower. It’s just…well…boring. Smothering broccoli’s paler cousin in béchamel and cheese to make cauliflower gratin is delicious but way too sinful for a mid-week meal. But roasted cauliflower? Now we’re talking. I love roasting vegetables. It has long since replaced steaming as my preferred method of cooking most vegetables. Cauliflower, when roasted, magically takes on a nutty flavor that adds a new dimension to an otherwise bland vegetable. Simply tossed with olive oil and sliced garlic, roasted cauliflower is a lovely, easy side dish.

So why add turmeric? Well, for one, it tastes good and looks gorgeous. But this almost-fluorescent orange spice packs more than merely aesthetic appeal. Turmeric is one of those super-foods that we should all try to consume more often. It is renowned for it’s anti-inflammatory and healing properties as well as being one of the most effective foods in aiding with the natural detoxification of the liver. So why not add it to cauliflower?

This recipe calls for a good amount of turmeric. Personally, I love it but if you are not so convinced of it’s flavor but want the nutritional properties just add a bit less. Try to add turmeric here and there while cooking to accustom yourself to the taste and to add a bit more nutrition to your meals. Of course, you can’t go sprinkling turmeric on everything but on cauliflower and other veg – why not!