Turmeric Roasted Cauliflower

Want a tasty and healthful side-dish for one of the many holiday meals you’ll be hosting or contributing to? I’ve got just the thing! This delicious - and super easy - Turmeric Roasted Cauliflower!

While I LOVE my green-bean casseroles as much as the next person, I know that more than a small helping each season would be considered an over-indulgence. This dish, whose star players are making headlines ‘round the globe for their nutritious, high-fiber and inflammatory properties, has no such guilt attached. I can (and did!) go back for seconds (or thirds) and feel GOOD about myself for doing so.

Roasting the cauliflower in a HOT oven, crisps and browns the edges and gives it a little bit of a sweet taste, which plays off the earthy turmeric spice in a lovely way. The garlic and sweet red pepper adds depth that would be missing if it were just roasted on its own.

If you want to add even more texture to the palate, and create a heartier side, top it with some roasted pumpkin seeds. (sunflower seeds or even slivered almonds wold work too!)

This photo was taken at a family Thanksgiving gathering, where even my grandkids dug in - No better endorsement than that!

Ingredients:

• 1 large head cauliflower, cut into 1 florets

• 1 sweet red bell pepper, cut into 1” pieces

• large head of garlic, peeled and minced

• 1 Tablespoon turmeric powder

• 1/2 teaspoon white pepper

• 1/2 teaspoon paprika

• kosher salt

• olive oil

• roasted pumpkin seeds, sunflower seeds, or

Instructions:

1. Preheat oven to 450 degrees F. 

2. Trim the leaves and remove the core of the cauliflower, then cut into florets about 1-1/2”. Place them in a large mixing bowl. 

3. Add the bell pepper and minced garlic

4. Drizzle a liberal amount (1/8 - 1/4 cup) of olive oil over the vegetable mixture and turn several times to coat.

5. In a small bowl, combine turmeric, white pepper, paprika, and good dash or two of kosher salt. Mix. Shake over cauliflower, pepper and garlic, toss together until evenly coated with oil and spices.

6. Spread in an even layer onto a large baking sheet.

7. Roast in a hot oven for 20-30 minutes. The cauliflower should be tender but not overly soft, and nicely browned and crisp in several places.

8. For an added crunch and heartiness, sprinkle with roasted pumpkin or sunflower seeds, or slivered almonds.

9. Serve hot.

Black Bean and Vegetable Soup

Serves 8

This healthful and hearty soup makes a wonderful lunch or dinner to fill you up and warm you up from the inside out on a chilly winter day.  It's a perennial favorite of my family, and I bet it will be for yours too!

The only real effort is in prepping the veggies, after that, it's mainly just toss in a pot and cook till yummy!

Ingredients:

• 1 tablespoon vegetable oil 
• 1 onion, chopped
• 1 clove garlic, minced 
• 2 carrots, chopped 
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin 
• 4 cups vegetable stock 
• 2 (15 ounce) cans black beans, rinsed and drained 
• 1/4 teaspoon ground black pepper 
• 1 (14.5 ounce) can stewed tomatoes

Directions:

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. 
2. Add chili powder and cumin; cook, stirring, for 1 minute. 
3. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
4. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. 
5. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Top with a dollop of sour cream and serve with a thick slice of whole grain bread. MmmMmm.