Turmeric Roasted Cauliflower Recipe (2024)

FAQs

Why do you soak cauliflower before cooking? ›

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Have you roasted cauliflower before and it came out tough or mushy? A common problem is either roasting it at too low a temperature or stopping once the cauliflower is tender—both mean that the florets do not caramelize.

When it comes to nutrition, cauliflower is a superstar. It's high in vitamins C and K, and is also a good source of folate, which supports cell growth and is essential during pregnancy. Cauliflower is fat-free and cholesterol-free. And it's low in sodium.

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

Caramelization is the key to giving the roasted cauliflower flavor. Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet.

Baking soda – I've said it before and I'll most likely say it again…a pinch of this stuff will help break down your cauliflower and make it blend up into a velvety dream. Scallions – Because a little cooked onion (of any kind) makes for a solid base for any savory dish. Also they make for a pretty garnish.

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.

Cauliflower Benefits

Fiber helps maintain healthy digestion, reducing your risk of digestive disorders. It also promotes the growth of good bacteria in your gut. A healthy balance of gut bacteria helps lower inflammation in your body and reduces your risk of heart disease, dementia, and obesity.

Purple. Purple cauliflower is the healthiest option, with numerous advantages. The purple hue is due to the antioxidants called anthocyanins. These are the pigments present in various other plants and plant-based products, including red cabbage and red wine.

Which is healthier, broccoli or cauliflower? ›

While they are both very nutritious vegetables, broccoli has a higher vitamin content, specifically in vitamin K and C, than cauliflower and is specifically known to be great for eye health. Broccoli florets also provide more minerals and fiber as well as contains vitamin A that isn't in cauliflower.

You do not have to limit vegetables if you are on the keto diet or are considering it. Plenty of low-carb vegetable options include arugula, asparagus, bell peppers, broccoli, Brussels sprouts, cauliflower, kale, mushrooms, spinach, and tomatoes.

“Like other colorful plant-based foods, turmeric is rich in phytonutrients that may protect the body by neutralizing free radicals (pollution, sunlight) and shielding the cells from damage.” Diets rich in plant-based foods are associated with prevention of medical conditions such as cancer and heart disease.

Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute. For heads of cabbage or lettuce, it's best to separate the leaves first.

The key to nonmushy cauliflower lies in how you cut it: Break apart the large head into smaller florets. Now take your knife, and starting at the stem end of the floret, slice about halfway down and snap apart.