Turmeric-Spiced Cauliflower and Broccoli with Capers
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.
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 tablespoons slightly melted ghee or avocado oil
1 tablespoon turmeric powder
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup capers in water, drained (and rinsed, if in salt)
2 tablespoons olive oil, for finishing
1 teaspoon mustard seed powder (optional)
Fresh cilantro and yogurt, for serving (optional)
1. Preheat the oven to 350°F. In a large bowl, toss the cauliflower and broccoli with the ghee, turmeric, salt and pepper. Transfer the mixture to a baking sheet and use your hands or a wooden spoon to spread them evenly so they are not touching.
2. Place the baking sheet on the lowest oven rack and bake until golden, 20 to 25 minutes. Remove from the oven and toss the vegetables in a bowl with the capers, olive oil and mustard seed powder (if using). Serve with fresh cilantro and yogurt, if desired.