Cauliflower, according to Mark Twain is nothing but cabbage with a college education, and my household only likes its salad. Each autumn season I relentlessly try a different recipe hoping that this time around my family would like this vitamin and phosphor rich vegetable. If you feel like I do, you would love this recipe.
Anti-inflammatory and anti-oxidant characteristics of turmeric is a bonus with this meal.
ingredients
- 3 tbsp extra-virgin olive oil
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp crushed red pepper
- 1/2 tsp cumin (optional)
- 2 cloves garlic, chop
- 1 smallish cauliflower, cut into florets and thick slice
preparation
- Combine olive oil, salt, turmeric, pepper and cumin in a bowl.
- Stir in garlic.
- Add cauliflower slices in batches, blend well after each addition. The sauce is just enough to cover, you have to work hard to coat each slice. Let it rest 15 min to absorb the sauce.
- Arrange in single layer on a tray. Bake in a preheated 390°F (200°C) oven for 25 min. Enjoy!
- 1 çbk = 1 çorba kaşığı = 1 table spoon = 15 ml
- 1 tsp = 1 tatlı kaşığı = 1 tea spoon = 5 ml
- 1 cup ~ 1 su bardağı = 1 cup = 240 ml
- measurements
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