lemon turmeric cauliflower

lemon turmeric cauliflower

and the award for sexiest vegetable goes to… cauliflower! I mean, how many vegetables can boast the ability to become pizza crust, blend flavorlessly into smoothies, become fluffy, heavenly pillows when pureed, transform into tender gnocchi, nudge a spicy curry from good into greatness? I eat cauliflower almost daily and what I love the most is it’s ability to become a chameleon for any meal. this particular recipe pairs perfectly with lamb, a moroccan-spiced chicken dish, poached eggs, or atop bright, citrusy quinoa. so versatile, and what. a. stunner. definitely add this to your ‘must make’ list!

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lemon turmeric cauliflower
makes 4 servings
prep time: 10 minutes
cook time: 20 minutes

1 head of cauliflower, chopped into small florets
4 scallions, chopped
1/2c fresh parsley, chopped
1/4c fresh mint leaves
juice of 1 lemon
1tsp sea salt
1tsp garlic powder
1tsp coriander
1/2tsp turmeric
1/2tsp black pepper
1/4tsp chili flake
1/4c olive oil
1tbsp dukkah, for serving *optional, but so good! you can find an inexpensive jar at trader joe’s. if you’ve never tried dukkah, DO! it’s a blend of chopped almonds, fennel seeds, and spices that adds a crunchy, amazing bite.

heat oil over medium high heat. add the cauliflower and dry spices and saute for 10 minutes, stirring occasionally to crisp the cauliflower on all sides. then, add the fresh herbs and squeeze lemon juice over top. saute for another 10 minutes. top with dukkah and more fresh herbs before serving.