Roasted Cauliflower with Orange & Turmeric
By now, you guys know I’ll eat anything yellow so it’s safe to say that Turmeric is one of my favorite spices and not just for its vibrant color but for a plethora of health benefits including:
· High anti-inflammatory properties
· High in anti-oxidants
· Reduces risks of heart disease
· Helps combat and prevent cancer growth
· Prevention and treatment of Alzheimer’s
· Weight loss enhancing capabilities
And guess what? It also tastes really good. I’ll often add it raw to my smoothies, and that’s actually the inspiration for this recipe. Bright tangy orange pairs so well with the warming Turmeric and slight kick of chili. The brown sugar helps this marinade to caramelize while cooking so what you’ll get is a tender cauliflower that’s juicy on the inside, with a sweet slightly crunchy exterior.
The best part is that it comes together in no time, and its vibrant color will definitely be a conversation starter on your dinning table, while you stack on health benefits. Win-win. Make this recipe and don’t forget to message me on social media @dubaifitfoodie to share your experience.
Prep Time: 5 Mins
Cook Time: 20mins
1 small head of Cauliflower
1 large Orange, juiced
1-tablespoon Olive oil
1-tablespoon Brown sugar
½ teaspoon Turmeric powder
¼ teaspoon Chili powder
Salt & Pepper, to taste
Mint, to garnish
Preheat your oven to 200 C
Wash the cauliflower and pat dry with a kitchen towel, then break the cauliflower into small bite sized florets and set aside.
To make the marinade, mix the orange juice with olive oil, brown sugar, turmeric, chill powder then add salt & pepper to your taste.
Coat the cauliflower generously with the orange juice mixture till completely saturated.
Lay the marinated cauliflower flat on a baking tray with a bit of space between each floret.
Place in the over and roast for 20 mins. Halfway through, baste the cauliflower with any remaining marinade and toss for even browning.
*Optionally, in the last 3 mins of cooking time, turn on the broiler and roast on high heat to give some more delicious char on the edges.
Serve hot on its on, or as a side with some brown rice and curry.