It’s no new news. The health benefits of turmeric are wildly popular as it relates to the anti-inflammatory lifestyle. But what do you get when you roast buttery cauliflower in this warming spice and toss it with toasted hazelnuts and fresh herbs? A side dish that is out of this world in both flavor and nutritious benefits!
I recently hosted a cooking class focusing on gut-health and this anti-inflammatory turmeric roasted cauliflower recipe was one of the first on the menu. The recipe is a fusion of a dish I created during my Plantlab Culinary training and one that Jayne had on hand (who was my health coach co-host!).
When talking about anti-inflammatory foods, plant-based cuisine is often the center of attention. Plant-based foods are naturally high in nutrients, fiber and antioxidants which are all tied to fighting chronic inflammation in the body.
The good news is, if you are working towards an “unprocessed” nutrient-rich diet, you are on the right track towards improved health from the inside out!
Let’s break down this anti-inflammatory turmeric roasted cauliflower recipe even further:
- Turmeric – contains a powerful anti-inflammatory compound and antioxidant called “curcumin”. To increase absorption in the body, it’s best to consume with black pepper which contains piperine (shown to increase the absorption of curcumin by 2000%!). Curcumin is fat-soluble and is best to incorporate into a (healthy) fat-rich meal.
- Cauliflower – a member of the cruciferous veggies, cauliflower is an excellent source of specific antioxidants that have been linked to slowing the growth of cancer (and cancer prevention) as well as vitamin C which helps boost immune health.
- Healthy fats – In this recipe, you’ll be getting healthy fats from both the avocado oil and the hazelnuts. The Mediterranean diet is often associated with the anti-inflammatory lifestyle and is full of healthy (unsaturated) fats!
To make this recipe you’ll need
- Avocado oil (best used for higher heat cooking)
- Fresh herbs
- Red pepper flakes (optional)
- White wine vinegar
I can guarantee that if you serve this roasted cauliflower recipe at your next dinner party or family meal, it will be a huge hit. The flavors are complex and decadent, but the recipe is super simple to make!Print
What do you get when you roast buttery cauliflower in turmeric and toss it with toasted hazelnuts and fresh herbs? A side dish that is out of this world in both flavor and nutritious benefits!
- 1 head cauliflower, cut into florets
- 1/4 cup avocado oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- freshly cracked black pepper
- 1/2 cup hazelnuts
- 1/4 cup parsley, minced
- 2 tablespoons cilantro, minced
- 1 tablespoon mint, minced
- 2 tablespoons white wine vinegar
- Preheat the oven to 350 degrees. Place the hazelnuts on a sheet tray and roast in the oven for 8 minutes, or until fragrant. Remove and set aside to cool.
- Increase the oven temperature to 400 degrees.
- In a mixing bowl, combine the oil, cumin, turmeric, crushed red pepper, salt and freshly cracked black pepper. Add the cauliflower and toss to coat. Spread the cauliflower in an even layer on a parchment-lined baking sheet (or two). Roast for 20-25 minutes until golden brown and fork tender.
- Transfer the cauliflower to a serving bowl. Add the roasted hazelnuts, fresh herbs and a splash of white wine vinegar. Toss to combine.
- Serving Size: 1 cup
- Calories: 185
- Sugar: 4g
- Sodium: 194mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
If you make this recipe for anti-inflammatory turmeric roasted cauliflower or any other FitLiving Eats recipe, leave a comment below and tag #fitlivingeats on the ‘gram.