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How do we love thee, cauliflower? Let’s just say, enough to roast, sauté and sneak you into pizza crust five days a week. This turmeric-spiced cauliflower—from Torie Borrelli’s new The Mexican Keto Cookbook—ups the ante by adding turmeric, broccoli and capers. (Psst: It’s also keto-friendly.)
“I believe most people think of mushy steamed veggies when presented with cruciferous vegetables,” Borrelli writes. Her method, on the other hand, is anything but mush.
“Roasting is an easy way to prepare delicious veggies for the week without having to do much,” she continues.
Never cooked with ghee before? It’s basically just clarified butter, meaning it’s heated to remove the milk solids. That gives it a high smoke point (ideal for roasting) and makes it dairy-free, unlike butter (so it’s great if you’re lactose intolerant). “It also helps your body fight inflammation,” she writes.
The best part? You really only have to toss everything together and pop it in the oven. Twenty-five minutes later, a star is born.
Reprinted from The Mexican Keto Cookbook. Copyright © 2019 by Torie Borrelli. Photographs copyright © 2019 by Eric Wolfinger. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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