Roasted Turmeric Cauliflower
Roasted Turmeric Cauliflower - A vegan treat, heartily spiced
Healthy, because
Even smarter
Nutritional values
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.
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 12.4 g | (41 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,140 mg | (29 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
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.
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.
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.
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.
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.
