Growing up, I never much cared for cauliflower. It wasn’t so much that I objected to it’s flavor or texture, rather, I just thought it was bland, an “anemic broccoli.” And due to it’s absense of color, I assumed it was lacking in nutrition. How wrong could I be?
When I first went paleo, I gladly accepted that I had to give up grains, but with one exception... rice! I craved it like crazy, especially fried rice! Finding out that cauliflower can suffice as a rice substitute, my perceptions of cauliflower were changed forever! Since then, I have included cauliflower in its various incarnations in many of my recipes and meals. These days, I can’t get enough turmeric and it’s magical anti-inflammatory properties, so this recipe is a match made in culinary heaven!
1 head cauliflower
2 tablespoons coconut oil, melted
2 teaspoons turmeric
Salt to taste
Preheat oven to 375 degrees
Remove stem and separate the cauliflower into equally sized florets
In a large bowl, drizzle the cauliflower with the oil and sprinkle with the turmeric and salt, stirring with your hands to make sure all the cauliflower pieces are well coated with the ingredients. You’ll know when this happens because everything will be a vivid saffron color, including your fingers!
Place the cauliflower on foil lined baking pan, and cover it with an additional sheet of foil. Adding a cover ensure the cauliflower cooks through and doesn’t dry out.
Bake for approximately 30 minutes or until tender
Remove the foil cover for the last 5 to 10 minutes so the the cauliflower can get lightly browned