Roasted Spiced Turmeric Cauliflower
Roasted Spiced Turmeric Cauliflower - Vegetarian delicacy with a spicy touch. Photo: Jan Schümann
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.
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1.3 g | (5 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 143.8 μg | (48 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 8.3 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 36 ozs Cauliflower (1 large)
- 2 Tbsps olive oil
- 1 tsp ground Turmeric
- 1 tsp ground Coriander
- ½ tsp ground Cumin
- salt
- peppers
- 2 sprigs thyme
- 1 Tbsp melted Vegetarian butter
- 2 Tbsps honey (or agave)
- ¼ tsp sweet ground paprika
- 4 ozs pomegranates (1/2 small pomegranate)
- 3 stalks cilantro
- 7 ozs Eggplant puree
- 2 Tbsps lemon juice
- flaky Sea salt
Preparation steps
Peel garlic and chop finely. Clean, wash and drain the cauliflower and place in an ovenproof pot with lid.
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.
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.
In the meantime, release the pomegranate seeds. Wash the cilantro, shake dry, pluck the leaves.
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.
