Sunday, 18 March 2012

The Indian Saffron

promised you last week that I would bring you a recipe that features turmeric because it's so healthy and I have delivered. 

I know you're going to love this easy and nutritious recipe, and not only because so tasty and healthy. I know you're going to love this recipe because it's got such beautiful colour!

Turmeric has always been known for it's beauty. In the Middle Ages turmeric became known as the Indian saffron, a much cheaper alternate to the real thing to use in foods and as a fabric dye. Today, it's still used for both and more. 

In India, turmeric is used in special celebratory occasions, like weddings. In fact, no Hindu celebration is complete without it. Newborn babies are rubbed golden for good luck, women grind turmeric to rub on bride's skin to make her glow, and of course it's used in cooking to achieve the beautiful, bright colour. 

Ready for my easy recipe? Keep reading... 

Oven Roasted Turmeric Cauliflower

3 tablespoons olive oil
1 tablespoon grated fresh ginger
2 teaspoons Dijon mustard
1 teaspoon turmeric (a little goes a long way)
1 head of cauliflower, cut into florets
1 pinch of salt and pepper

1. Preheat oven to 425 degrees.

2. Whisk together oil, ginger, mustard, turmeric, salt, and pepper in a baking dish.

3. Add the cauliflower to the baking dish and toss to cover each piece of the vegetable in the spice.

4. Bake for about 20 - 25 minutes or until the cauliflower is just tender.

No comments:

Post a Comment