This cauliflower is like candy… seriously; I love it. We were going crazy with cauliflower for a couple of weeks. There was possibly one 3-day period where I ate a whole cauliflower myself (#caulipower…ha!). In this recipe, cauliflower is roasted with coconut oil giving it a hint of sweetness and is spiced with turmeric, cumin and ginger. The pictures below show this roasted cauliflower dish served straight-up but it is especially good on a base of green lentils and garnished with cilantro (all of a sudden you’ve got yourself a quick & easy plant-based main course!).
I read somewhere the other week that cauliflower is going to be the kale of 2015 and it does seem to be everywhere lately! Cauliflower pizza crust anyone? Chef John‘s description of cauliflower pizza crust makes me laugh: “If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it”. Ha! I for one actually still want to try cauliflower as a pizza crust. It’s a pretty versatile ingredient; you can also sneak it into pasta sauces and soups really easily.
Why all the cauliflower hype? Cauliflower packs a powerful punch with 77% of your recommended daily intake of Vitamin C in one cup (it’s basically an orange) and is high in vitamin K, folate, panthotehnic acid and vitamin B6. It is a good source of fibre and belongs to the cruciferous vegetable family (which includes kale, broccoli, brussels sprouts, cabbage, and bok choy to name a few) . Regular consumption of cruciferous vegetables is thought to reduce your risk for cancer and cardiovascular disease (see links here and here). I’m possibly spamming you with links but also click here to see all of my cruciferous veggie recipes.
Anyway, back to the recipe, it is an extremely easy one. See the full instructions below but it’s as simple as chopping up the cauliflower into florets, brushing with a melted coconut oil spice mixture and popping in the oven for about 30min. I’ve likely said this before but I love sides that go in the oven because it frees you up to prepare the main dish and clean up. It also keeps things relatively stress-free (which if you know me is a good thing!)
Spiced Coconut Cauliflower
Prep Time: 10min
Cook Time: 30min
Ingredients (serves 4)
- 1 head of cauliflower, chopped into florets
- 2-3 tbsp coconut oil
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp ginger
- 1/4 tsp salt
- 1/4 tsp pepper
1. Preheat oven to 400 and prepare a baking sheet with parchment paper.
2. Chop cauliflower into florets and place on baking sheet.
3. Melt coconut oil over low heat and mix in a small bowl with spices.
4. Brush coconut oil mixture over cauliflower and roast in oven for 30min (or until fork tender and slightly browning).
Enjoy! xo Jessica