Cauliflower and turmeric contain natural compounds known to reduce inflammation in your body. This recipe is a summer favorite, packed full of flavor and very rich in antioxidants. Topped with a generous drizzle of EVOO and a sprinkle of pomegranate seeds this a great BBQ dish high in fiber, vitamins and antioxidants.
- 1 medium cauliflower
- 1 tablespoon turmeric powder (if you have access to fresh turmeric use it instead)
- 2 garlic cloves, minced
- 1 tomato
- 1 tray of pomegranate seeds
- 1 cup of parsley, coriander and thyme
- 1/2 cup of Allpress Frantoio Blend
- 1 lemon
Cut the cauliflower into small florets. Combine the turmeric with the minced garlic, a drizzle of EVOO and salt & pepper. Toss the cauliflower in the turmeric mix and roast it in the oven at 200c for 10 minutes. Cut the tomato into bite sized pieces and mix with the pomegranate seeds, add salt and EVOO.
For the salsa verde, in a mixer combine herbs, EVOO, garlic, and lemon juice and place into a small dish. To plate up, place the roasted cauliflower on a plate and top with the pomegranate & tomato salsa and serve with salsa verde on the side.