Roasted turmeric cauliflower with sweet potatoes, red kale and tomatoes cooked in creamy coconut milk. A simple, but delicious veggie packed meal that is vegan and gluten-free!
If I could describe my favorite savory meal, I think it would involve roasted vegetables, turmeric and coconut milk. It’s such a nice combination of crunchiness, spice, and creaminess, plus it’s so simple! This turmeric cauliflower does not disappoint my turmeric obsessed heart. I love throwing in a whole head of garlic to roast with the turmeric cauliflower because you can add pieces of the roasted garlic to the coconut milk broth and it adds a ton of flavor. I’m OBSESSED with garlic. I recently made a pesto using green garlic, or really young garlic, and I couldn’t believe how delicious and fragrant it was! If you can find green garlic where you live, I highly recommend that you try it. It looks like a leek and a scallion combined, but smells like a field of garlic!
Can we talk about this turmeric cauliflower? I used a combination of turmeric, cumin, olive oil, pink salt and pepper to coat the beautiful cauliflower florets, and then roasted them for about 35 minutes. The end result is a slightly crispy, bright yellow/orange-colored cauliflower that tastes delicious with the coconut milk broth. It’s my (now) favorite way to eat cauliflower. I am envisioning using the turmeric cauliflower rice to make cauliflower rice, but adding a cashew or peanut sauce. YUM! I do have one piece of advice, you should either wear gloves when you add the turmeric to the cauliflower, or just use a spoon. I used my hands to try to evenly spread out the turmeric powder and my fingernails are still stained yellow! In general, don’t let the turmeric touch anything that you don’t want stained yellow, it has some serious staying power.
What’s your favorite way to eat cauliflower? I still haven’t tried making a pizza with cauliflower crust, so that will probably be my next cauliflower adventure.