Roasted Curry Cauliflower

Roasted cauliflower, where have you been? I lurve you.

If you have checked out my other recipes, you might notice that I use turmeric a lot. It's a major ingredient in Indian food, so that's why it's a frequent guest on Worthy Pause. It's also a super spice. The taste might be mild, but this stuff is a powerful anti-inflammatory and has demonstrated positive or preventative effects on things like cancer and Alzheimer's. Indians... we know stuff.

Roasted Curry Cauliflower

Paleo & Whole30-approved

• One head of cauliflower, broken up and chopped into bite size pieces
• 2 T coconut oil, melted
• 1/2 T curry powder
• 1/2 T cumin
• 1/2 T turmeric
• a sprinkle or two of mustard seeds
• salt and pepper, to taste

Preheat the oven to 400. Line a baking sheet with foil. Mix spices into the oil, put cauliflower in a bowl, then drizzle evenly over the cauliflower. Stir thoroughly (if the cauliflower is cold, the oil will solidify again, so be quick about the first few stirs!). Toss the cauliflower onto the baking sheet and bake for 25-35 minutes.

Ideas, thoughts and other uses:

• Use the same formula but different spices.
• Eat with keema or shrimp vindaloo!

NOMs.