Turmeric, Roasted Cauliflower and Quinoa

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Substitute a starchy side dish with vegan, gluten-free, low in carbohydrate cauliflower! Add a pop of color with turmeric (vibrant yellow) for potential anti inflammatory properties and a pleasing experience for both the eyes and the palate.

Recipe Yields: 4 Servings

Ingredients

  •  1 tablespoon olive oil
  •  1 tablespoon fresh ginger, grated
  •  1 teaspoon ground turmeric
  •  1 medium cauliflower head, cut into florets
  •  1 1/2 cups quinoa, cooked

Directions

  1.  Preheat oven to 425 degrees F.
  2.  Whisk together oil, ginger and turmeric in a small bowl.
  3.  Pour flavored oil in the bottom of a deep, medium-sized baking dish. Place cauliflower in dish and tossed with the flavored oil.
  4.  Roast 15 minutes or until lightly golden brown and just tender.
  5.  Stir in cooked quinoa with roasted turmeric cauliflower. Serve hot.

Nutrition Facts

Recipe Yields: 4 Servings

Amount Per Serving
Calories 159
Fat 4.8g (27% calories from fat)
Saturated Fat 0.5g (3% calories from saturated fat)
Cholesterol 0mg
Sodium 50mg
Carbohydrates 23g
Dietary Fiber 5g
Protein 6g