Add a little spice to your life with this healthy CRISPY TURMERIC CAULIFLOWER recipe.
Today, marked day 1 of a 20-challenge at my workplace and for a keto group that I belong to on Facebook. That means taking in more than 60 ounces of water, watching my calorie, carb, fat and protein intake and trying to accomplish 10,000 steps in one day.
WHAT A DAY! Now I just have to continue this for 19 more days. I can do it. We can do it.
This past week I was looking through MY new MODERN COMFORT COOKING cookbook that my friend Lauren from Climbing Grier Mountain wrote. It’s packed with delicious food and if you’ve ever cooked from her site, you know that it won’t disappoint. I love a recipe book that shows a photo of every single completed recipe…. thank you, Lauren. Since I started the new health challenge and I’ve been eating a low carb diet, I had to try out her recipe for Crispy Turmeric Parsnip Fries. Only one problem…. my local store was out of parsnip, so I took her recommendation on incorporating other vegetables like cauliflower. So here you have it– Crispy Turmeric Cauliflower that is healthy, packed with flavor and is something that EVERYONE will eat.
Did I mention it was healthy?
Parsnip Fries Picture
I absolutely love cooking with spices and one of my favorites just happens to be Turmeric. MODERN COMFORT COOKING doesn’t disappoint because Lauren uses lots of different recipes using turmeric and lots of different spices. Think basic recipes but with an elevated twist to each one.
There are several pinpointed recipes that I will be making in the next few weeks for my family. Some of those include Banh Mi Breakfast Tacos, Korean Pulled Pork Lasagna and Banana Fosters Galette.
Buy your very own copy TODAY!
ENJOY ~ Meagan
Crispy Turmeric Cauliflower
Ingredients
- 1 cauliflower head, cut into florets
- 5 tablespoons unsalted butter
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
Instructions
- Bring a large pot of water to a boil and add the cauliflower. Cook them for about 5 minutes, remove, place on a paper towel to pay dry and after they are dry, place them in a large bowl.
- Next, in a large skillet melt the butter over medium-high heat.
- Sprinkle the cauliflower florets with turmeric, paprika, cumin, salt and pepper. Toss to make sure they are well coated.
- Add the cauliflower to the skillet and fry them until for about 4-5 minutes. Remove them from skillet and serve immediately.
** To make Crispy Turmeric Parsnip Fries
- Use 1 pound of parsnips (slice off tops and bottoms) and follow the rest of the direction
