Classic Vegetarian Dish

Roasted Spiced Turmeric Cauliflower

5
Average: 5 (8 votes)
(8 votes)
Roasted Spiced Turmeric Cauliflower

Roasted Spiced Turmeric Cauliflower - Vegetarian delicacy with a spicy touch. Photo: Jan Schümann

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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
203
calories
Calories

Healthy, because

Even smarter

Nutritional values

Cauliflower contains plenty of vitamin C, which helps keep the immune system strong. 

Easily make this recipe vegan by replacing the butter with olive oil and the honey with agave syrup.

1 serving contains
(Percentage of daily recommendation)
Calorie203 kcal(10 %)
Protein7 g(7 %)
Fat11 g(9 %)
Carbohydrates19 g(13 %)
Sugar added1.3 g(5 %)
Roughage8.7 g(29 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.6 mg(43 %)
Folate143.8 μg(48 %)
Pantothenic acid2.8 mg(47 %)
Biotin6.7 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C179 mg(188 %)
Potassium884 mg(22 %)
Calcium67 mg(7 %)
Magnesium46 mg(15 %)
Iron1.7 mg(11 %)
Iodine3 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids3.2 g
Uric acid141 mg
Cholesterol8.3 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 garlic
36 ounces Cauliflower (1 large)
2 tablespoons olive oil
1 teaspoon ground Turmeric
1 teaspoon ground Coriander
½ teaspoon ground Cumin
salt
peppers
2 sprigs thyme
1 tablespoon melted butter
2 tablespoons honey
¼ teaspoon sweet ground paprika
4 ounces pomegranates (1/2 small pomegranate)
3 stalks cilantro
7 ounces Eggplant puree
2 tablespoons lemon juice
flaky Sea salt
How healthy are the main ingredients?
garlicCauliflowerCauliflowerolive oilTurmericCumin

Preparation steps

1.

Peel garlic and chop finely. Clean, wash and drain the cauliflower and place in an ovenproof pot with lid.

2.

Mix oil with garlic and spices. Brush the cauliflower with it, then salt and pepper. Pour 2 ounces of boiling water over the cauliflower and cook covered in a preheated oven at 350°F for about 1 hour.

3.

In the meantime, wash the thyme, shake dry and pluck the leaves. Mix butter with honey, paprika powder and thyme. After 1 hour, brush the cauliflower with the butter mixture and cook for a further 40 minutes without lid until it is lightly browned.

4.

In the meantime, release the pomegranate seeds. Wash the cilantro, shake dry, pluck the leaves.

5.

Remove the cauliflower from the oven. Place the eggplant puree on a plate, smooth it down, place the cauliflower on top, sprinkle with lemon juice, and sprinkle with pomegranate seeds, cilantro leaves, and sea salt flakes.