Crispy Golden Cauliflower

This is a warming side dish, easy to make and highly nutritious!

Turmeric is a potent anti-inflammatory, but only has a high absorption rate if paired with both a fat and piperine, a compound found in pepper.

This recipe contains the trio to increase bioavailability.

Benefits

• Cauliflower is high in fibre and sulforaphane (both which aid in detoxification).
• Turmeric helps lower biomarkers of inflammation.
• Avocado oil is high in “good” (monounsaturated) fats.

INGREDIENTS

1 Cauliflower Head.

1/3 cup Avocado Oil.

1 tsp Turmeric.

½ tsp Cumin.

¼ tsp Garlic Powder.

½ tsp Sea Salt.

Dash of Black Pepper.

PREPARATION

1. Preheat oven to 220 degrees
2. Chop cauliflower head into small (bite-size) florets, about ½-inch thick.
3. Place florets in a large bowl.
4. In a small bowl, combine the oil, turmeric, cumin, garlic powder, sea salt, and black pepper. Whisk until smooth.
5. Drizzle the spiced oil onto the cauliflower in the large bowl and toss until all florets are evenly coated.
6. Tossing well is key! 
7. Spread the cauliflower in an even layer onto 2 large baking sheets, making sure not to overcrowd the sheets.
8. Bake for 20-25 minutes. Remove from oven and flip florets, then bake for another 10-15 minutes, until golden and crispy.