Tasty baked cauliflower recipe with turmeric that is full of nutrition and flavour.
Baked cauliflower with masala spices
The Indian spices are just out of this world and so incredibly healthy and cancer-preventing. This baked cauliflower recipe is perfect for sharing that you can enjoy with family and friends and is so easy to make despite the fairly long cooking list of ingredients. After trying our baked cauliflower recipe bake you will definitely think twice next time you want to order an Indian takeaway. You can also make it completely vegan by using a vegan halloumi or no halloumi and no eggs.
This is a true fusion recipe, a mix between Indian and Mediterranean – two cuisines that are known for their fantastic and flavoursome combinations.
How to make baked cauliflower recipe with turmeric
Start by putting the cauliflower florets in a pan of boiling water for 2 minutes then drain .
In a pan pour the oil and add the Masala mix (we do our own mix which is coriander, chilli, salt, black pepper, ginger, cardamom, garlic, star anise, nutmeg, turmeric, cumin), together with turmeric, garlic, and ginger and fry on a medium high for a minute or two. Add the coconut oil/butter, tomato puree, paprika and yogurt. Mix to form a paste.
Add the cauliflower and spinach to the pan and mix well with the paste. The spinach will leave excess moisture which will help cover the cauliflower in the spices.
Transfer the content of the pan into a roasting tray. Add the halloumi and crack the eggs. Place in the oven at 215c for 15-17 minutes. Garnish with finely chopped coriander.
Have you made this recipe?
We’d love to see your food creations! Please leave a comment below, share or tag using @anticancerkitchen on Instagram and hashtag it #anticancerkitchen.
More cauliflower recipes
VEGAN CAULIFLOWER SOUP WITH MUSHROOMS AND ASPARAGUS
VEGAN CAULIFLOWER STEAK WITH TURMERIC AND SAFFRON
ROASTED CAULIFLOWER SOUP RECIPE
Ingredients
- 1 cauliflower cut into large florets
- 400g of fresh spinach
- 250g of halloumi cut into bite-sized cubes
- 4 eggs
- 2 tablespoon of Masala - we do our own mix which is coriander, chilli, salt, black pepper, ginger, cardamom, garlic, star anise, nutmeg, turmeric, cumin
- 1 tablespoon of extra turmeric
- 2cm of finely grated ginger
- 2 cloves of finely chopped garlic
- 1 tablespoon of tomato puree
- 2 teaspoons of paprika
- 2 teaspoons of mustard seeds
- 2 tablespoons of olive oil
- 40g coconut oil/butter
- 300ml of yogurt (we use coconut)
- A handful of fresh coriander/cilantro (chopped)
Instructions
Start by putting the cauliflower florets in a pan of boiling water for 2 minutes then drain .
In a pan pour the oil and add the Masala mix, together with turmeric, garlic, and ginger and fry on a medium high for a minute or two. Add the coconut oil/butter, tomato puree, paprika and yogurt. Mix to form a paste.
Add the cauliflower and spinach to the pan and mix well with the paste. The spinach will leave excess moisture which will help cover the cauliflower in the spices.
Transfer the content of the pan into a roasting tray. Add the halloumi and crack the eggs. Place in the oven at 215c for 15-17 minutes. Garnish with finely chopped coriander.
Copyright secured by Digiprove © 2020 The Anti-Cancer Kitchen
