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Turmeric & Lemon Cauliflower Bowl

Turmeric & Lemon Cauliflower Bowl
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The Turmeric & Lemon Cauliflower Bowl is a vibrant and flavorful plant-based dish combining the bright zing of fresh lemon with the earthy warmth of turmeric. Packed with fiber, antioxidants, and immune-boosting ingredients, this easy-to-make recipe is perfect for a wholesome lunch, dinner, or nutritious side. Roasted to golden crispness and garnished with fresh herbs, it’s a healthful, versatile bowl ready in under 30 minutes, ideal for vegan, gluten-free, and clean eating lifestyles.

Ingredients

Scale

Main Ingredients

  • 4 cups cauliflower florets (about 1 medium head)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground turmeric
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley or cilantro, chopped

Optional Variations

  • 1 cup roasted chickpeas (for added protein and crunch)
  • Red chili flakes or 1 diced jalapeño (for a spicy twist)
  • 1/4 cup toasted almonds or pumpkin seeds (for nutty crunch)
  • Fresh basil or mint (as herb alternatives)
  • Cooked quinoa, brown rice, or farro (to serve as a grain bowl)

Instructions

  1. Prepare the Cauliflower: Wash and chop the cauliflower into bite-sized florets. Pat them dry thoroughly with a clean towel to remove excess moisture, which helps achieve a better roast and golden crispness.
  2. Make the Turmeric Lemon Marinade: In a bowl, whisk together olive oil, fresh lemon juice, ground turmeric, minced garlic, sea salt, and black pepper until well combined to create a flavorful marinade that will evenly coat the cauliflower.
  3. Toss and Roast: Add the cauliflower florets to the marinade and toss thoroughly ensuring each floret is evenly coated. Spread them out onto a baking sheet in a single layer to prevent overcrowding. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, until tender and slightly charred on the edges.
  4. Garnish and Serve: Remove the roasted cauliflower from the oven. Sprinkle with fresh parsley or cilantro for color and freshness. Optionally, add a final squeeze of fresh lemon juice before serving for an extra bright finish.

Notes

  • Pat dry florets thoroughly to get crispy, golden edges when roasting.
  • Use freshly squeezed lemon juice for better flavor and nutritional benefits.
  • Optionally, lightly sauté garlic first to mellow its sharpness before adding to the marinade.
  • Include black pepper to enhance curcumin absorption from turmeric.
  • Avoid overcrowding the baking sheet to ensure even roasting and caramelization.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 375°F (190°C) for 10-15 minutes for best texture, avoiding microwaving.
  • Freezing is possible; thaw overnight in the fridge before reheating.

Nutrition

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Find it online: https://dailydishez.com/turmeric-lemon-cauliflower-bowl/