Golden Roasted Cauliflower
Serves 4 | Prep Time 10 minutes | Cook Time 35 minutes
My dad was in the salad dressing business, and that meant we never knew what kind of science experiment might show up on the dinner table. One day it might be a new Roquefort dressing, the next day a zesty ranch concoction. There were always plenty of raw veggies available for dipping, and dad’s favorite was raw cauliflower with Thousand Island dressing. In fact, for years I just assumed the only way anyone ate cauliflower was raw. I’m glad I know better now. Roasting cauliflower completely transforms it into a candylike delight that yields to a gentle fork. The spices in this recipe—cumin, coriander, and turmeric—really make it sing. All have health benefits, but turmeric is a superstar: it has anticancer and anti-inflammatory properties and holds great promise for maintaining, and possibly even improving, brain health.
Instructions
Position a rack in the middle of the oven and preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Put the cauliflower, olive oil, garlic, salt, turmeric, cumin, coriander, and pepper in a large bowl and toss until the cauliflower is evenly coated. Transfer to the lined baking sheet and spread in an even layer. Bake for 25 to 35 minutes, until the cauliflower is golden and tender. Transfer to a bowl, add the lemon juice and parsley, and toss to combine.
COOK’S NOTE: Chopping cauliflower releases enzymes that increase the bioavailability of its nutrients. Delaying cooking for 5 to 10 minutes after cutting helps ensure the heat won’t destroy the effectiveness of these enzymes. The enzymes need vitamin C to activate, accomplished with a hit of lemon juice.
VARIATION: If you’re not in a mood for spices, simply toss the cauliflower with the olive oil, salt, and pepper. You’ll love how sweet the cauliflower tastes with this simple seasoning.
LIVE LONG AND PROSPER: Reverence for this spice is abundant in Indian ayurvedic traditions, in which turmeric is an important element in healing cuisine. Turmeric’s reputation was built on its ability to soothe the stomach, including healing medieval hangovers, and studies confirm that it can be helpful with illnesses of the gastrointestinal system, such as irritable bowel syndrome. A key compound in turmeric, curcumin, is particularly powerful, with some studies indicating that it may help slow the progression of Alzheimer’s disease by impairing the growth of the amyloid plaques associated with the disease. Curcumin also has antiinflammatory properties that hold promise for those seeking relief from pain, particularly joint and arthritis-related discomfort.
STORAGE: Store in an airtight container in the refrigerator for up to 2 days.
PER SERVING: Calories: 120; Total Fat: 8 g (1 g saturated, 5.5 g monounsaturated); Carbohydrates: 12 g; Protein: 4.5 g; Fiber: 4.5 g; Sodium: 265 mg
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 1/2 to 3 pounds cauliflower, cut into 1 1/2-inch florets
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon finely chopped fresh parsley or cilantro