

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
recipe note
This recipe works great in the air fryer, too. Our magic number is usually 400°F for 12-15 minutes, but every air fryer is different. Cook to your desired level of doneness.
Roasted Turmeric Cauliflower
We love cauliflower because it takes on the flavor and color of whatever you cook it with, making it the perfect vehicle for turmeric. Follow this recipe for roasting any seasonal vegetable and enjoy the versatility and depth of turmeric all year long.
ingredients
- 1 large head of cauliflower (about 8 cups)
- 3 tablespoons olive oil
- 1 tablespoon The Ginger People® Turmeric Juice or 1.5 teaspoons The Ginger People® Minced Turmeric
- ½ teaspoon ground cumin
- ½ teaspoon salt, more to taste
- ½ teaspoon ground pepper, more to taste
- 2 large cloves garlic, minced
- 1 teaspoon fresh lemon juice
directions
- Preheat oven to 425°F.
- Prepare the cauliflower. Remove stem, separate florets, and cut large florets in halves or thirds.
- Whisk olive oil, Turmeric Juice, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat.
- Arrange cauliflower in one layer on a lightly greased baking pan. Roast for 20-25 minutes until browned, flipping once.
- Drizzle with lemon juice, salt to taste and serve immediately as a side, in a rice bowl or as part of a salad.

Learning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favorites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
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