This is yum served as a side dish or tossed through a salad. Cauliflower isn’t the prettiest or tastiest vegetable on its own, but it’s a great vehicle for spices and other flavours.
Cauliflower contains compounds which offer benefits for estrogen metabolism and are shown to be protective against estrogen sensitive cancers (such as breast cancer). Turmeric is also included in this recipe which offers anti-inflammatory benefits. Tick!
Cauliflower isn’t low FODMAP but personally I don’t have any issues digesting it, so I’m happy to be including it my my repertoire of recipes!
- 1 small head of cauliflower cut in half
- 2 tbsp olive oil
- 1 clove of garlic, pressed slightly with a knife (so it’s slightly squashed but still one piece)
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 tsp turmeric
- 1 tsp cumin
- 1/4 tsp sumac
Preheat oven to a moderate heat, around 170 degrees celsius in a fan-forced oven.
In a medium frying pan heat oil over a low to medium heat then add the clove of garlic, turmeric, cumin, salt and pepper. Once fragrant (after about a minute), turn the heat off and allow to cool a little.
Rub the oil mixture and the garlic from the frying pan all over the cauliflower, discard the garlic and place cauliflower on a baking tray, sprinkle with sumac and a little more salt and place in the oven for 25-30 minutes.
Serve warm and enjoy.
Health and healing,