Turmeric + Cauliflower = Gobi

November 10, 2017

Warm up with this easy recipe for one of my favorite Indian dishes!

Why Turmeric?
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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© 2014 Seetal Cheema, MD, PC; Seetal Cheema Wellness.   All rights reserved.