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
- Preheat oven to 425 degrees F.
- Whisk together oil, ginger and turmeric in a small bowl.
- Pour flavored oil in the bottom of a deep, medium-sized baking dish. Place cauliflower in dish and tossed with the flavored oil.
- Roast 15 minutes or until lightly golden brown and just tender.
- 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 |