I love sprinkling some turmeric on cauliflower with some olive oil and salt and pepper before roasting. Usually 30 minutes at 400 degrees does the trick in making the cauliflower nice and sweet.
This dish is a quick way to get the anti-inflammatory benefits of turmeric and the hormone balancing effects of cauliflower in a full meal with the added protein of chickpeas.
2 Tbsp coconut oil
1 small bunch of broccolini, diced
1 small carrot, diced
1 small red onion, diced
1/2 cup cooked chickpeas (from a can is fine as long as they are rinsed)
1 small head of cauliflower processed into 'cauliflower rice' or 2 cups of frozen pre-made cauliflower rice
1/4 teaspoon curry powder
1/4 teaspoon turmeric
juice of 1 lime
1/2 tsp Herbamare
1/4 tsp black pepper
1/2 cup minced fresh cilantro (optional)
1/2 cup toasted pumpkin seeds (optional)
1. Heat the coconut oil in a skillet over low heat. Add the onion, carrot, broccolini and cook 10 minutes until soft, adding 1/4 tsp of Herbamare and pepper. Add the chickpeas and cook for another 5 minutes.
2. Add the cauliflower rice, and turmeric and stir altogether for another 5 minutes or until cauliflower rice is cooked and soft. Take off heat and add cilantro and pumpkin seeds.
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.