Turmeric Roasted Cauliflower is a great dinner option for vegans, and vegetarians. But even if you're not on this list and you simply want to try a healthy meal this is a delicious recipe to try. Read on for more!
Turmeric Roasted Cauliflower
• 1 teaspoon coriander seeds
• 1/2 teaspoon white peppercorns
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 2 teaspoons turmeric (ground)
• one head of cauliflower, cored and broken into small florets
• sea salt
• 1 medium shallot, sliced and separated into rings
• 4 kumquats, seeded and chopped
• 1/4 cup chopped cilantro
Directions: Preheat oven to 400 °F. In a small skillet toast coriander seeds and peppercorns over mid to high heat until fragrant, about 30 seconds. Put in a spice grinder when cool and grind to a powder. Put in a small bowl, stir in olive oil, garlic, turmeric.
On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat. Season with salt and roast for 25 minutes until tender. Put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well.
Serve hot or warm.
Green Lentil Hummus
• 3 cups vegetable or organic chicken stock/broth
• 1 cup green lentils
• 1 bay leaf
• 3 garlic cloves, chopped
• 1/2 cup tahini
• juice of one lemon
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• sea salt to taste
• vegetable and apple slices for dipping
Directions: In a medium saucepan, combine chicken stock, green lentils, and bay leaf. Bring to a boil and then cover and simmer until lentils are tender, roughly 40 minutes. Then boil uncovered until most of the liquid is gone.
Remove the bay leaf and set aside to cool. When it’s cooled off, transfer to food processor and blend with garlic, tahini, and lemon juice until smooth, adding sea salt and other spices (cumin and paprika) to taste. Serve warm or at room temperature with the vegetables, or you can store in the fridge to use as needed throughout the week.
Wine Pairing- Red Orchid Merlot
