November 27, 2012

Turmeric Cauliflower With Lemon Pepper Dressing

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 Cauliflower With Lemon Pepper Dressing

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
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Ingredients

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).

Directions

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.

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5 comments:

  1. I actually LOVE cauliflower. Steamed, drizzle of olive oil and a grate of nutmeg. This actually sounds like a wonderful way to spice it up- I love the idea of cooking it wth the turmeric.

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  2. God what a great blog, ideal for me! Shall keep track of this one x

    Aggie

    http://amsterdamstreetstyle.blogspot.nl/

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  3. Beautiful recipe! You almost make cauliflower look like a lemon dessert. :-) About the bouillon cubes, it really pays to check labels because I've seen some brands that are loaded with everything BUT vegetables. And IMO, none come close to homemade broth, esp. from the point of nutrient density.

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    1. You're 100% right about the bouillon cubes. I have a favorite brand, it's the Rapunzel pure organic vegetable bouillon with sea salt & herbs, it's the real deal. Expensive, but worth it.
      However, as you mentioned. nutritionally it's not even comparable to real homemade broth!

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  4. I cooked this before realized I was out of lemon and, after debating whether or not to run to the nearby 24 hour grocery store in the middle of the night, decided to omit the lemon juice. It tasted spectacular even without it! I hate the smell/taste of turmeric raw, but when it's cooked it actually has a surprisingly awesome taste! The cauliflower had a really nice texture after being cooked in the chicken broth and turmeric, and I actually liked it better before I added the olive oil, salt, pepper, and extra spices. Next time I will try adding the lemon juice, but this was good even without!

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