Healthy Gourmet Kitchen

Roasted Turmeric Cauliflower

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Roasted Turmeric Cauliflower

Roasted Turmeric Cauliflower - A vegan treat, heartily spiced

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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
484
calories
Calories

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Nutrition Society (DGE) have provided this recipe with the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the established criteria are allowed to carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..

In Ayurveda, a traditional Indian healing art, the spice turmeric is considered a proven remedy for circulatory disorders, colds, or flu. In turmeric, which is used to season roasted cauliflower, there are namely abundant secondary plant compounds that have an antioxidant effect. This means that turmeric can protect cells from the harmful effects of free radicals, making them healthier and having anti-aging effects.

To add variety to the roasted turmeric cauliflower recipe, you can also replace the peanut oil with sesame oil or substitute the vegetables as desired. For example, instead of sweet potatoes, how about zucchini or colorful carrots? These can be shaped just as excellently with a vegetable slicer or peeler.

1 serving contains
(Percentage of daily recommendation)
Calorie484 kcal(23 %)
Protein9 g(9 %)
Fat20 g(17 %)
Carbohydrates60 g(40 %)
Sugar added2 g(8 %)
Roughage12.4 g(41 %)
Vitamin A2.9 mg(363 %)
Vitamin D0 μg(0 %)
Vitamin E11.7 mg(98 %)
Vitamin K38.4 μg(64 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.8 mg(57 %)
Folate75 μg(25 %)
Pantothenic acid2.9 mg(48 %)
Biotin11.3 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C126 mg(133 %)
Potassium1,140 mg(29 %)
Calcium190 mg(19 %)
Magnesium101 mg(34 %)
Iron3.7 mg(25 %)
Iodine14 μg(7 %)
Zinc1.8 mg(23 %)
Saturated fatty acids3.8 g
Uric acid107 mg
Cholesterol125 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
3 Sweet potato
salt
1 ¾ ozs Rice vinegar
1 Tbsp sesame oil
1 Cauliflower
3 tsps ground Turmeric
1 tsp ground Cumin
3 Limes
4 Tbsps Peanut oil
2 Tbsps Sesame seeds
2 Tbsps black Sesame seeds
3 Thai basil
1 ¾ ozs Mango juice
2 scallions
peppers
Preparation

Kitchen utensils

1 Mandoline, 1 Pot, 1 Skillet

Preparation steps

1.

Peel sweet potatoes, wash and cut lengthwise into very thin slices with a vegetable slicer or peeler and marinate in a bowl with salt, rice vinegar and sesame oil for 30 minutes.

2.

Meanwhile, clean cauliflower, wash, divide into florets and cook in boiling salted water with 2 tsp. turmeric powder and cumin for 6-8 minutes, covered, over low heat. Then drain and leave to drain.

3.

Wash the limes and cut them into slices. Place on a baking tray with the cauliflower florets, drizzle with 2 tablespoons of peanut oil, season with salt, and roast in a preheated oven at 220 °C / 425 °F for 15 minutes.

4.

At the same time, toast both types of sesame in a hot frying pan without fat over medium heat for 3 minutes. Wash basil and shake dry.

5.

For the dressing, mix mango juice with remaining turmeric powder and peanut oil. Clean and wash the spring onions and cut into rings; add 1⁄3 of them, season with salt and pepper. Add half of the sesame seeds and mix everything together to make a dressing.

6.

Arrange cauliflower florets in the center of a large bowl. Arrange lime slices on top, interspersing the marinated sweet potato slices in a wavy pattern. Sprinkle with basil, remaining sesame seeds and scallions and drizzle with dressing.