I’ve been wanting to cook with turmeric for some time now.The power of turmeric is well documented– from its anti-inflammatory effects to its high level of antioxidants. The benefits are enticing, but does turmeric equal delicious food? After a little research, it seemed necessary to mix the root with a few other flavors. I chose ginger and a dash of cumin.
I scored a beautiful purple cauliflower from Boston Public Market that I was eager to cook. Cauliflower isn’t the most exciting vegetable (it’s sorely lacking in the flavor department), but it’s great vehicle that absorbs flavors surrounding it. I cut the veggie into “steaks” and served them with wild rice.
Turns out the turmeric is a terrific flavor for the fall and winter seasons. It’s warm, mildly peppery, and slightly bitter. If you’re looking for something a little more substantial, you can always toss in other veggies- carrots, potatoes, and Brussels sprouts would all taste delicious with the turmeric mixture.
Ingredients
• 1 head cauliflower
• 2 tablespoons olive oil, divided
• 1 teaspoon freshly grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Salt and pepper
Method
Preheat the oven to 400°F.
Grab your cauliflower and slice off the stem and leaves. Be sure to leave the center intact. Cut the cauliflower from top to bottom, creating “steaks”. Season both sides with salt and pepper. Don’t worry if loose florets fall off. Save them for later!
Heat a tablespoon of olive oil in nonstick pan. Place the steaks in the pan and sear for 2 minutes on each side. Transfer to parchment lined baking sheet.
In a small bowl, combine the turmeric, ginger, and cumin. Add olive oil until it mixes into a nice paste. Brush both sides of the cauliflower steaks with the mixture.
Roast in oven for about 15-20 minutes. I served the cauliflower on top of wild rice, but they would work well on top of quinoa or mixed green salad.
jon latessa 