Warm up with this easy recipe for one of my favorite Indian dishes!
An old Indian supplement - it is not just used to make the food colorful - but is great for inflammation and warming the body!
Learn more about the health benefit of spices on the blog: The Spice Box!
1/3 cup extra-virgin olive oil, plus extra for greasing baking dish
3 cardamom pods
3 red chiles, dried, optional
1 Tbsp. coriander seeds
1 tsp. cumin seeds
½ tsp. whole peppercorns
1 - 2 Tbsp. turmeric, to taste
1 tablespoon ginger, minced
3 cloves garlic, peeled and finely chopped
1 tablespoon Cilantro, to taste
1 (2½ to 3 lb.) head cauliflower, cored, broken into medium florets
1 medium red onion, halved, thinly sliced
Kosher salt for sprinkling, to taste
Juice of 1 lemon
1. Heat your oven to 425°F. Grease a baking dish with some of the olive oil and set aside.
2. Grind the cardamom, chiles, coriander, cumin, and peppercorns in a coffee grinder or small food processor until fine. Mix the spices and turmeric with the oil in a large bowl.
3. Add the cauliflower, onions, ginger and garlic, and toss to coat. Transfer the vegetables to a baking dish and roast until they’re tender, about 40 min - 1 hour, stirring every 20 minutes. Sprinkle with salt and a squeeze of lemon. Garnish with chopped cilantro.
*Recipe modified from Healthy Kitchens Healthy Lives, and Culinary Institute of America
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