Turmeric cauliflower with lemon pepper dressing (Serves 4)
Turmeric has long been recognised as a powerful anti-inflammatory, and recent research has also unveiled its anti-cancer fighting properties. If you pair it with cauliflower (a cruciferous wonder-veggie), only amazing things can come out.
A vibrant, spicy, slightly pungent earthiness all in one dish. I can’t stress enough the goodness and health benefits of this dish. You should give it a go!The dressing is made with a good amount of lemon, garlic and pepper; three superfoods.
1 medium head of cauliflower (around 1lb /450g cauliflower florets)
1 teaspoon turmeric
3 tablespoons extra virgin olive oil
Juice of one lemon
1 clove garlic, smashed
½ teaspoon whole pepper seeds
¼ teaspoon ground pepper
½ teaspoon fine grain sea salt
1 teaspoon fresh herbs, chopped (I used rosemary, thyme and oregano), optional
Cut the head of cauliflower into florets.
In a large saucepan heat the vegetable broth, when it starts to boil add the cauliflower florets and turmeric (the florets should be completely covered with the broth). Lower the heat and cook until al dente, 5 minutes.
In the meantime, in a medium bowl combine olive oil, lemon juice, pepper seeds, ground pepper, sea salt and herbs. Mix until well blended.
Drain the cauliflower florets, transfer to the bowl and toss while it’s still hot. You can serve hot or cold, as you prefer.