This Turmeric-Coconut Cauliflower is inspired by Thai flavors and finished with turmeric powder — an important anti-inflammatory spice. Turmeric has played an important role in many cultures throughout the East, being used as a key component of both the Chinese and Indian medicine systems. Curcumin, turmeric's bright yellow pigment, can exert very powerful antioxidant and anti-inflammatory effects, making it a wonderful spice to use not only for flavor and color, but also for health.
This dish pairs the nutty flavor of the roasted cauliflower with fragrant Thai spice infused coconut oil, and the color and health benefits of turmeric.
Enjoy as a side, as a garnish on a salad, or as a snack!
- 1 ½ Tbsp. coconut oil + 1 Tbsp. to coat cauliflower
- 1 chopped shallot
- 1 inch ginger peeled and chopped
- 1 stalk lemon grass
- 6 kaffir lime leaves
- 1 head cauliflower
- 1 Tbsp. turmeric powder
- 1 pinch sea salt
If you can grill the cauliflower, opt for this rather than broiling. If using oven, turn oven to broil, or turn on grill.
Peel the outside leaf of the lemon grass off, pound or press the inside with a wooden spoon to help release aromas, and chop into smaller ½ inch pieces.
Add coconut oil, shallot, and ginger to a medium-sized pot.
Once the shallot has softened add lemon grass and kaffir lime leaf. Leave on low heat to simmer for about 30 minutes or longer.
Cut the stem off the cauliflower head. Cut the florets off the stem making them approximately 1-2 inches big.
Massage a little coconut oil onto the cauliflower and sprinkle with sea salt and put into the oven. Keep a close eye as the cauliflower as it won’t take long to cook.
When the cauliflower is lightly browned take it out of the oven.
Strain the contents of the pot and drizzle or toss through cauliflower.
Sprinkle with sea salt and toss with turmeric until each piece is bright orange.