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Turmeric + Cauliflower = Gobi

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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