Turmeric + Ginger Baked Cauliflower

  • Like This Article
  • Like Our Page

You must cook this Cauliflower, Bonnie approved recipe!

Baked Cauliflower with Turmeric + Ginger is stupidly healthy and really versatile – we eat it for breakfast, lunch or dinner… or a snack!
Plus it is super easy to make… WINNING!
It is vegan, therefore a friendly match for just about anyone.
Make a double batch, it is warm and hearty as a main/side dish or absolutely delicious, cold later on.
Trust me, once you have started eating it, it is hard to stop!
It is full of flavour and packed to the brim with amazing health benefits.

Turmeric + Ginger Baked Cauliflower


before                        after

What you’ll need:

  • 1 head of cauliflower, broken in to florets (also called white trees in our house)
  • 4 stalks of shallots, roughly chopped
  • 1-2 tablespoons turmeric
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, chopped or crushed
  • 1 lemon, juiced
  • 1 handful sultanas (optional, highly recommend)
  • Coconut oil, melted (you need to use enough to cover all the ingredients, be generous)!
    (NOTE: we used deodorised for this recipe for my husband who does not like the faint coconut flavour, but it tastes great with normal Coconut Oil. We choose Coconut over Olive Oil because it is susceptible to oxidation when heated and should only be used cold, whereas coconut oil is stable enough to resist heat-induced damage because it has a very high smoking point. As the oil is heated and mixed with oxygen, it goes rancid. Rancid oil is oxidized oil and should NOT be consumed—it leads directly to vascular disease, and it can convert your good cholesterol into bad cholesterol—by oxidising it).

How to make it:

  • Preheat the oven to 200°C (400°F)
  • Grab an oven tray big enough to hold the cauli
  • Put all the ingredients in (use only 3/4 of the lemon juice)
  • Pour coconut oil all over and toss around until all the ingredients are well mixed and the spices are all through the dish (coconut oil solidifies below 24°C, in colder months I get mine out and pop it on top of the oven while it is heating up so it is liquid when I need to use it)
  • Pop in over and bake for anywhere between 30 mins and 1 hour (we like ours a bit charred so leave it longer)

Tastes great with chicken &/or other veggies. Be creative it goes with lots.
I love it the next day mixed in to a salad.
Pour a little extra lemon juice on when eating but it is up to you!

Want to know a little about why this dish is so nutritious?!

Cauliflower! Which is a member of the cruciferous family of vegetables.
Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, significantly improve blood pressure and kidney function.
Cauliflower also contains a wealth of anti-inflammatory nutrients to help keep inflammation in check.
Cauli is also overflowing with vitamins and minerals – vitamin C (100g will give you more than 75% of the daily requirements), vitamin K, fibre, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese – WOAH!
Cauliflower helps your body’s ability to detoxify in multiple ways, supports brain health, has digestive benefits and boasts a huge range of antioxidants and phytonutrients…

Another yummy cauliflower recipe
My previous blog post on turmeric health benefits plus recipe

Enjoy!
Shell xx

Instagram || @bufnewcastle || @shelleylentfer

  • Like This Article
  • Like Our Page

Post a comment or ask a question