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Turmeric Roasted Cauliflower, with Lentil salad

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Ok, Turmeric is magical. This bright yellow little concoction has anti-inflammatory, antioxidant, antitumour,  antibacterial, and antiviral properties ! Quite the little powerhouse of goodness!  Above all of these things I jusy can’t help but fall in love with its beautiful yellow hue! Naturally very bright and very strong (on that not be careful with it it will stain ) this glorious little ray of sunshine in spice form can transform almost anything!

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I am obssesed with love Cauliflower There are a million things you can do with it , boiled Cauli, baked Cauli , steaked Cauli, Cauli pizza base , Cauli rice , Cauli tots, Cauli Tabbouhel, Cauliflower cheese  the list goes on and on .  Sorry. Turned into the Bubba Blue of Cauliflower. But you get my point. Today I wanted it whole and impressive , and roasted. Here’s what I did :

Turn oven to 375 °

Recipe :
For the Turmeric Rub:
2 tbs Shoyu (you can use soy I’d that’s what you prefer )
2 tbs Maple syrup
1tsp Oil of your choice ( I use Avacado)
1/2 tsp Mustard powder
1/2 tsp ground Ginger

1 Medium Cauliflower.

Mix this up into a thin paste. And rub it into the raw Cauliflower. I suggest gloves cos this baby will stain your hands ….

Once Cauli flower is coated, (the colour will look a little dark at this point but don’t worry it will be sunshiney yellow when it’s roasted )pop it in to a roasting dish that you have lined with a little foil , if anything that drips off the Cauli may burn onto your pan so this just makes it easier to clean. Into the oven it goes for about 45 mins to an hour. If it starts getting too dark on the outside but isn’t tender through , feel free to put water into the tray , the steam will speed things up a bit.

While that’s roasting in the oven. You can make the lentil salad.

1 cup lentils cooked to packet instructions (if boiling your own I highly recommend boiling them in vegetable stock for flavour, add a clove of garlic too .

Once the lentils have cooked , reserve a little of the stock they boiled in to help with our dressing.

Dressing :
1/4 cup of Lentil stock liquid
2 tbs Tahini
Salt
1cm piece of fresh Ginger grated.

To Decorate :
Raisins and Pumkin seeds.

Stir the Tahini into the warm stock, it will look a little funny at first but should thin out properly with a good whisk. Add Salt and Ginger to taste.

I used Ginger here as its from the same Family as Turmeric, and they complement each other very well in alot of dishes.

Drizzle the dressing through the cooked Lentils and top with Raisins and Pumpkin seeds.

Your Cauliflower is done when it’s tender through the florets !

This dish is quite versatile. It can be served hot. But room temperature the next day is also great for Lunchboxes !

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