Served alongside your protein of choice, this cauliflower makes for a quick, healthy side dish that’s chock-full of anti-inflammatory, gut-healing turmeric and sustaining cauliflower. To make it a meal, toss it in a salad or top it with a runny egg. Either way, your tastebuds and nutritional needs will be satisfied.
According to the National Center for Complementary and Integrative Health (NCCIH), the active ingredient in turmeric (curcumin) may have anti-inflammatory, anticancer, and antioxidant properties. This spice comes from a shrub closely related to ginger, and its traditional uses include treating heartburn, stomach ulcers, gallstones, inflammation, and cancer. Beyond its impressive health profile, this warm, yellow spice is so intensely flavorful that it immediately elevates your favorite veggies, proteins and drinks.
Cauliflower boasts its own impressive nutritional profile. Like its fellow veggies in the cruciferous family (e.g., kale, Brussels sprouts, broccoli, and cabbage), cauliflower is packed with vitamin C and potassium. It’s also hearty and versatile: Its rich flavor makes for a great grain replacement, whether it’s riced or roasted. Its heartiness also lends itself to some surprising applications—from hummus to pizza crust.
In its raw form, cauliflower is a fresh, relatively neutral veggie—hence its versatility. Roast it, and cauliflower takes on a whole new richness. This recipe calls for a really hot oven to help your cauliflower build a deliciously savory flavor and a crispy, crunchy crust. Turmeric is a super spice, and it ups the flavor ante, while crushed red pepper and fresh basil keep things interesting. The best part? It all comes together with one pan and 30 minutes.
If you’d like to introduce a cooling, creamy element, try topping the turmeric-roasted cauliflower with a drizzle of tahini, lemon juice, or Paleo yogurt.
GET THE FULL RECIPE: http://blog.paleohacks.com/roasted-cauliflower/