Roasted Curry-turmeric Cauliflower
Quick snack or lunch that's super easy to prepare that gives that juxtaposition of the two textures that is full of warming spices. So let's dig in!
- 1 head Large Cauliflower Cut into bite size florets
- 1 tablespoon Avocado Oil
- 1 Ginger Peeled & grated on micro-plane
- 1 clove Garlic Minced
- 1 Zest Lemon
- 2 teaspoons Curry Powder
- 1 teaspoon Turmeric
- 1 teaspoon Salt & Pepper To taste
- 1/3 cup Golden Raisins
- 2-3 tablespoons Fresh Parsley Chopped
Preheat oven to 400 °F (205 °C).
Place cauliflower florets on large baking sheet. Drizzle with olive oil, and toss with ginger, garlic, lemon zest, curry powder, turmeric, salt and pepper.
Roast for 25-35 minutes until fork tender and nicely browned.
In a large bowl, toss cauliflower with raisins and parsley. Serve warm or at room temperature.
MAKE IT SPICY: Simply add some chili flakes in it if you want to serve it with a kick of hotness!
*JUXTAPOSITION OF TEXTURES: Add a cup of chickpeas to this recipe. It will turn out crunchy while the cauliflower and raisins were tender. You'll love it!
**GOLDEN RAISIN: Soak raisins in hot water while cauliflower cooks to make them more plump and softer
***CURRY POWDER: If you don't have yellow curry powder, you can substitute with a mix of ground cumin, ground turmeric, ground ginger, and ground coriander. The turmeric is what gives yellow curry powder its yellow color. Watch out, it stains!