We understand that the holidays often come preloaded with a table full of traditional dishes. We get it – mom’s mom makes the best stuffing you’ve ever had, and so on. We however, also acknowledge that this way of thinking doesn’t do much for our wellness routines we’ve worked so hard on for the other 360 days of the year. When did holiday meals instantly equate indulgent or unhealthy. We’re righting this wrong and upgrading our holiday dinner plates with a delicious and equally healthy turmeric cauliflower that will make you forget the mash.
Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorous, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium. Low in carbohydrates and boosted with anti-inflammatory turmeric, this dish is a welcome addition to the dinner table anytime of year.
1 medium head of cauliflower, chopped into florets
½ cup almond flour
⅓ cup nutritional yeast, plus 2 Tablespoons for topping
2 Tablespoon ghee, or coconut oil
1 Tablespoon ground turmeric powder
¼ teaspoon paprika
¼ teaspoon pink Himalayan sea salt
Few grinds of freshly ground black pepper
Sprig of fresh rosemary
Preheat oven to 380℉.
In a large bowl, use your hands to massage the cauliflower with the melted coconut oil or ghee, turmeric, salt, black pepper, and nutritional yeast. Load into a baking dish and top with the additional 2 Tbsp of nutritional yeast and the almond flour. Sprinkle the rosemary and paprika on top and bake for 40 minutes until the cauliflower is soft and succulent and the top is crispy and browned.
If desired, pureé or process cooked and seasoned cauliflower into a mash and substitute for a potatoes. Sprinkle with additional nutritional yeast and almond flour and baked again for 15 minutes until golden brown.