Search recipe:
- Oven Roasted Cauliflower with Turmeric and Ginger
-
- 3 Tbsp Vegetable oil
- 1 Tbsp Black mustard seeds
- 1 Jalapeno, diced
- 1 Tbsp Fresh ginger, grated
- 1 Tsp Turmeric
- 1 Head cauliflower, cut into florets
- Salt to taste
- Directions
- Preheat oven to 425 degrees F. Whisk together the oil, mustard seeds, jalapeno, ginger, and turmeric in a small bowl. Place cauliflower in a medium baking dish and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.
- Provided by:
- Veronica De Lira, ASU Nutrition Student via Food Network
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
New Roots Phoenix Urban Farm
View details |
|
Rousseau Farming Company
Will Rousseau Waddell, Arizona, 85355View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
Related Videos:
Popular Ingredients:
All Ingredients
Featured Recipe
Sesame Chard Salad
Dressing: 1/3 c rice wine vinegar, 2 TBSP sesame oil, 1 TBSP soy sauce, 1 TBSP honey, 1 TBSP toasted sesame seeds, 1 tsp chopped garlic, ½ tsp ground ginger, ½ tsp salt, and a pinch of red pepper flakes.
Combine all ingredients for dressing and set aside.
Remove stems and hard ribs from chard. Slice into ribbons and place in a medium bowl.
Remove leaves from kohlrabi and radishes.
Cut kohlrabi, radishes and carrot into matchsticks and place in a small bowl. Add green onions and cilantro.
Toss chard with about 1/3 of dressing. Divide chard between 4 bowls.
Toss the cut vegetables with about ¼ of the dressing. Divide between 4 bowls.
Top each salad with the chopped cashews.
