Vegan • Gluten free • Dairy free • Egg free • Nut free
Have you tried roasted cauliflower? It has so much flavour, personally I could eat it every day! It is the perfect snack or side dish. This recipe combines a few simple flavours to transform your cauliflower into golden crunchy deliciousness.
You can roast cauliflower just with a little olive oil and salt, it add's build to other vegetable dishes without overwhelming other flavours. There are many flavour variations for roasted cauliflower but below is my favourite, and it's AIP friendly.
These little bites are packed full of health, with turmeric being a potent anti-inflammatory and antioxidant and cauliflower being high-fibre yet low fat. If you are on medication for your autoimmune disease check that turmeric does not interact with your medication before using.
Turmeric roasted cauliflower
Cook Time : 25 - 35 minutes
Servings : 2
Ingredients
• 1/2 cauliflower, bite sized pieces
• 2 - 3 tbsp extra-virgin olive oil
• 2 garlic cloves, crushed
• 1 tsp turmeric
• 1 tsp dried or fresh coriander
• 1 tsp salt
• 1 tbsp coriander, fresh to garnish
Instructions
Preheat the oven to 220c fanbake, and line a baking sheet or large dish.
Cut the cauliflower florets into 2 x 2cm pieces and place in a bowl.
In a small bowl combine garlic, turmeric, dried coriander, olive oil and salt.
Pour over the cauliflower and toss to coat.
Spread cauliflower out on a lined baking sheet, making sure it's not over crowded with pieces overlapping otherwise the edges won't crisp.
Bake at a high heat in the middle of the oven.
Turn halfway through baking to ensure they are crispy and golden all over - approx. 25 - 35 minutes.
Remove from the oven and sprinkle with fresh coriander.
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