Roasted Cauliflower with Turmeric and Ginger


I’m sure one food memory many of us share is of the traditional cauliflower in white sauce. I remember it fondly as an accompaniment to Nan’s Sunday roast, included in Mum’s meat-and-three-veg dinners, and when I was at Uni as part of the pub lunches. Do you too remember it dressed to impress in its beautiful, cheesy white splendour?

Interestingly, move forwards to how the cauliflower is being used today and there are some impressive new kids on the block. Cauliflower rice and mash rice creations seem to be everywhere. Cauliflower pizza bases are also prolific, and delicious when done well. Right now my favourite fast, fit and fabulous combo is cauliflower roasted with turmeric and ginger spices.


Fresh out of the oven

Turmeric is an essential ingredient here, contributing feisty flavours and richly golden hues. It adds a powerhouse of health benefits, including its ability to act as a powerful anti-inflammatory agent. Studies show that the active ingredient in turmeric, curcumin, could be helping to prevent cancer by reducing the number and size of tumours. It is also playing an active role in reducing the risk of strokes and heart attacks.

Scientific studies report turmeric may offer relief from joint pain, reduce the severity of colds and flus, and have a positive effect on inflammatory bowel diseases. With the bonus of reducing the symptoms of bloating, improving digestion and helping with weight loss, it’s an obvious spice to prioritize in the spice drawer. Or why not grow it yourself? It is one of my favourite plants in our garden, with so much to offer to our kitchen and family. Let me know how you go!

Golden and sunny turmeric florets

Golden and sunny turmeric florets


Roasted Cauliflower with Turmeric and Ginger

 3 tablespoons coconut oil
1 tablespoon turmeric, freshly grated or powder
1 tablespoon ginger, freshly grated
a long red chilli, seeded and finely diced
1 tablespoon black pepper, ground
3/4 teaspoon cumin
1 cauliflower head, medium size, cut into florets
1 tablespoon mint leaves, finely chopped

  • Preheat oven to 200 C
  • Melt coconut oil in a small saucepan over medium heat
  • When coconut oil has reached its liquid state, remove from heat and add turmeric, ginger, chilli, black pepper and cumin
  • Whisk together and set aside
  • Place cauliflower into a medium-sized baking dish and toss with the spiced coconut oil.
  • Season with salt to your liking
  • Roast in the oven for 20 to 25 minutes, until lightly golden brown.
  • Sprinkle with the mint leaves and serve immediately

Tip: Because turmeric is an active anti-inflammatory in either its fresh or powdered form,  feel free to choose either option. This cauliflower is delicious either hot or cold – your immune system will love you!