Garlic turmeric roasted cauliflower is super delicious and easy to make. The turmeric and garlic give the roasted cauliflower an anti-inflammatory and immune boost. This is a great side dish to pair with any main all year round, and particularly healing in the fall and winter.
Garlic and turmeric roasted cauliflower is one of the go-to side dishes in my house. Even my picky kids love them. If you haven’t tried roasted cauliflower, you have got to make this! I seriously pair this roasted cauliflower with so many dishes, here are a few suggestions:
- 5 Ingredient Gluten Free Zucchini Crepe
- Paleo Baked Ribs
- Nourishing Lamb and Spinach Curry
- Smoked Salmon Potato Salad with Pickle Juice Dressing (a Probiotic Twist)
Maximizing the Benefits of Turmeric and Garlic
As the weather gets colder, I like to incorporate more garlic and turmeric into our meals.
Garlic is a must to pair with cauliflower, because the flavours of garlic and cauliflower match so well. I like to use a little garlic powder to make sure every bite of the cauliflower is flavoured. I also like to add a few garlic cloves to roast along. Roasted garlic is so flavourful!
We get many health benefits of the garlic, such as cancer-fighting, anti-inflammatory and anti-microbial, from a compound called allicin. Heat destroys the enzymes in garlic that produce allicin, therefore many recommend eating the garlics raw to receive most health benefits. But there is also a way to preserve the beneficial allicin in cooked garlic. If you chop or crush the raw garlic and let it sit for 10-15 minutes before cooking, the broken cells will release the enzymes and have enough time to produce allicin. Allicin is pretty heat stable and will preserve during cooking. In addition to allicin, there are other beneficial compounds in garlic that will remain effective after heated. There is no reason we can’t enjoy some healing benefits in cooked garlics. If you like garlic, check out the honey fermented garlic recipe.
When cooking with turmeric, be sure to add a little black pepper to maximize the absorption of curcumin. Curcumin is the main active compound for anti-inflammatory power in turmeric. Whenever possible, cooking or eating turmeric with a healthy fat, such as butter, ghee, coconut oil, lard or tallow, also enhances the curcumin absorption. If you like turmeric, check out the Pineapple-Turmeric-Ginger Probiotic Sauerkraut.
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This garlic turmeric roasted cauliflower is super delicious and easy to make. Turmeric and garlic give the roasted cauliflower an anti-inflammatory and immune boost. This is a great side dish to pair with any main all year round, and particularly healing in the fall and winter.
- 1 medium cauliflower
- 1 head of garlic
- 3/4 tsp sea salt or Himalayan salt
- 3/4 tsp turmeric powder
- 1/4 tsp ground black pepper
- 1/2 tsp garlic powder
- 3 tbsp healthy cooking fat (such as butter, ghee, coconut oil, lard, and tallow)
- 2 tbsp fresh parsley (optional)
Peel 1 head of garlic. Roughly chop the garlic or crush the cloves. Allow the garlic time in room temperature for 10-15 minutes, while executing step 2 and 3. This will enhance the health benefits of garlic. See the blog post above for more details.
Meanwhile, separate the whole cauliflower into equal-sized florets. Discard the stalk.
Spread the cauliflower florets and garlic on a large baking sheet. Be careful not to crowd and stack the cauliflower. Season the cauliflower and garlic with salt, turmeric, black pepper, garlic powder, then drizzle or dot with a healthy cooking fat of your choice. I prefer organic butter, but you can use ghee, coconut oil, avocado oil, fat rendered from beef or pork, that are stable in cooking.
Roast the cauliflower in a pre-heated oven at 375ºF for 40 minutes.
It's optional to garnish the roasted cauliflower with fresh chopped parsley or herbs of your choice.