Ingredients
- 1 large cauliflower, cut into florets
- 2 tbsp coconut oil, melted, or olive oil
- 1½ tsp ground turmeric
- 1 tsp cumin seeds
- ½ tsp freshly ground black pepper
- ½ tsp sea salt
- A squeeze of lemon and a handful of coriander, to serve
Method
- Season: heat the oven to 220°C (200°C fan). Toss the cauliflower with the oil, turmeric, cumin, pepper and salt until evenly golden.
- Roast: spread out on a large tray, not too crowded, and roast for 25–30 minutes, turning once, until tender and charred at the edges.
- Finish: squeeze over the lemon and scatter with coriander.
Why it's good for you: Turmeric's golden pigment, curcumin, is one of the most studied natural anti-inflammatory compounds. On its own it is poorly absorbed, but black pepper and a little fat greatly improve its uptake, which is why they always go together here. Cauliflower is rich in vitamin C and fibre, and, like all brassicas, contains sulforaphane-forming compounds that support the body's own defences.
Good to know: If you take blood-thinning medicines, check with your GP or pharmacist before taking turmeric supplements; the amount used in cooking is not a concern.
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