9/5/2016 Amanda Freitags Roasted Cauliflower
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Amanda Freitag’s
Recipe and photo courtesy of Amanda Freitag
Published March 02, 2016
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When roasted, cauliflower is transformed from vegetable wallflower to attractive life of the party,
says celebrity chef Amanda Freitag. This healthful vegetarian recipe is straightforward and simple …
The key to preparing this dish how you handle the cauliflower – it’s important to cut it in cross-sections
rather than florets. Adding turmeric gives you golden cauliflower with lovely brown edges. And both
turmeric and olive oil have anti-inflammatory properties, which make this recipe even better for people
with multiple sclerosis.
Makes: 4 servings
Ingredients
1 head cauliflower leaves trimmed and end of the core removed
2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Preparation
1. Preheat the oven to 450° F.
2. Cut the cauliflower in half, from top to bottom. Cut each half from top to bottom in half-inch cross
sections, resulting in a mixed bag of whole cauliflower “steaks” and flat florets. This is one of the very
few cases where it’s OK to cut a vegetable into different sizes because the width will be more or less the
same whether you have a whole “steak” or smaller pieces.
3. Transfer the cauliflower to a baking sheet large enough to accommodate all the pieces with a little
space to spare, or use two baking sheets, or cook in two batches.
4. In a small bowl or measuring cup, combine the olive oil, turmeric, salt and pepper. Use a fork or whisk
to combine well. Drizzle the spiced olive oil over the cauliflower. Use your best tools (your clean hands)
to coat the florets, covering them completely.
5. Place the baking sheet(s) in the center of the oven and roast for 20 to 30 minutes, rotating the baking
sheet halfway through to ensure even browning. The cauliflower should be a beautiful yellow color from
the turmeric and nicely browned on the edges from the caramelization.
Nutrition Facts
Per erving:
114 calorie
7 g fat (1 g aturated)
o mg cholesterol
343 mg sodium
12 g carbohydrate
5 g fiber
4 g protein
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