If food can teach us one thing, it’s that looks aren’t everything. A while back I was lured into buying a beautiful purple cauliflower. The final product tasted delicious, but visually it was a disaster. Incidentally my roasted cauliflower recipes often involve some turmeric, and the bright yellow tint of turmeric does not go well when combined with a dark purple.
The result: black food.
That’s not very appetizing. Looks aren’t everything, and this charming purple cauliflower turned out to be nothing special. Now I’m not saying it wasn’t good, but the ordinary white cauliflower tastes equally delicious. Though I did learn that the color of cauliflower really doesn’t matter, recently a yellow cauliflower caught my eye. Luckily, it blended right in with the turmeric, and its good looks lived up to its flavor.
This recipe was very good, but if given the choice again, I’d still choose to make this other one. It’s much easier, tastes just as great, and isn’t ugly with white cauliflower.
Ideal Protein: Phase 1, 2, 3, 4
- 4 cups chopped cauliflower
- 4 teaspoons grapeseed oil
- One (1-inch) piece ginger, peeled and minced, about 1 tablespoon
- 1 teaspoon ground cumin
- 2 Serrano chiles, minced
- 2 teaspoons ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1/8 teaspoon of sea salt
- 1/8 cup chopped cilantro
- Preheat the oven to 425°F. Toss cauliflower florets with half of oil. Spread on baking sheet. Roast until caramelized and mostly tender, 30-40 minutes.
- Heat remaining oil in small skillet until shimmering. Add ginger and Serrano chiles and cook, stirring frequently, until fragrant, about 1 minute. Add cumin, coriander, turmeric, cayenne, and salt. Allow spices to toast in oil, being careful not to burn, for at least one minute. Add cauliflower and toss well in spices.
- Cook until thickened and fragrant, about 5 minutes. Adjust seasoning to taste with salt.
- Stir in cilantro and serve.
Adapted from this recipe.
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