Here is a delicious recipe, by Pamela Salzman, for roasted cauliflower with healthy add ons such as turmeric and quinoa. Do not be daunted by all of the steps! They are easy and it is well worth it! The original recipe calls for capers. Since we are not big capers fans, I leave them out.
1 large head of cauliflower (about 2 pounds), cut into 2 inch florets
1/2 teaspoon ground turmeric
5 tablespoons coconut or olive oil
2 tablespoons capers, drained and patted dry (optional).
Sea salt and freshly ground pepper
3 garlic cloves, thinly sliced
1/3 cup golden raisins
1/2 cup hot water
1 tablespoon white wine vinegar
3/4 cup Crispy Quinoa (see below for recipe)
2 tablespoons flat leaf parsley
1) Preheat the oven to 425°. Line 2 rimmed baking sheets with parchment paper.
2) In a large bowl, toss the cauliflower florets with the turmeric and 3 tablespoons of the olive oil. Arrange the cauliflower in one in one layer on the prepared baking sheets. Season with salt and pepper to taste. Roast until the cauliflower is golden and tender, 40-45 minutes.
3) While the cauliflower is roasting, heat the remaining2 tablespoons of oil in a small skillet over medium-low heat. Add the garlic and sauté, stirring occasionally, until the edges are just golden, 4-5 minutes. If you are using capers, stir them into this mixture and cook until they start to open up, about 3 minutes. Remove the skillet from the heat.
4) In a medium size bowl, soak the raisins in the hot water and vinegar until softened and plumped, about 10 minutes. Drain.
5) Transfer the roasted cauliflower to a serving bowl. Sprinkle the raisins and garlic on top, then toss to combine. Taste for seasoning. Top the cauliflower with crispy quinoa and parsley.
Crispy Quinoa Recipe:
Heat the remaining oil in a skillet over medium heat.
add the quinoa and cook, stirring frequently, until crispy, 6 to 8 minutes. This can be prepared 1 day in advance and stored in a sealed container at room temperature.