November 27, 2012
Turmeric Cauliflower With Lemon Pepper Dressing
Not everyone is a fan of cauliflower. I know this for a fact. It’s a non pretentious vegetable, that deserves much more attention it’s actually getting.
Cauliflower is cheap, versatile, and features a high concentration of nutrients for the calories contained.
The bad rep has something to do with the fact that it stinks badly when it cooks. The taste can also be a bit off-putting. I get that.
Nevertheless you should give this recipe a try, even if you don’t think you’re much of a cauliflower person.
It’s that good, that easy-to-prepare, and that healthy. Plus it’s vegan and gluten-free. It really accommodates everybody.
Turmeric has long been recognized as powerful anti-inflammatory, and recent researches have also unveiled its anti-cancer fighting properties. If you pair it with cauliflower (a cruciferous wonder-veggie), only amazing things can come out.
The dressing is made with a good amount of lemon, garlic and pepper: three superfoods.
Imagine when you combine everything together.
A vibrant, spicy, slightly pungent earthiness all in one dish. I can’t stress enough the goodness and health benefits of this dish. You should give it a go!
Turmeric Cauliflower With Lemon Pepper Dressing Print this Recipe!
1 medium head of cauliflower (around 1 lb / 450 gr cauliflower florets)
1 teaspoon turmeric
vegetable broth as needed*
3 tablespoons olive oil
juice of one lemon
1 clove garlic, smashed
½ teaspoon whole pepper seeds
¼ teaspoon ground pepper
½ teaspoon fine grain sea salt
1 teaspoon fresh herbs, chopped (I used rosemary, thyme and oregano)
*Note: I rarely make my own broth. I always use all-natural vegetable bouillon cubes instead (I prefer the version without salt so that I totally control how much salt I’m using).
Cut the head of cauliflower into florets.
In a large saucepan heat the vegetable broth, when it starts to boil add the cauliflower florets and turmeric (the florets should be completely covered with the broth).
Lower the heat and cook until al dente, 5 minutes.
In the meantime, in a medium bowl combine olive oil, lemon juice, pepper seeds, ground pepper, sea salt and herbs. Mix until well blended.
Drain the cauliflower florets, transfer to the bowl and toss while it’s still hot.
You can serve hot or cold, as you prefer.