Cauliflower already has some gut-friendly tricks up its sleeve, but letting it sit after chopping gives its own enzymes a chance to activate compounds it wouldn't otherwise release. Turmeric adds a well-studied anti-inflammatory compound to the mix, and a hit of black pepper actually helps your body absorb more of it. Roast it hot and fast and you get crispy edges, tender centers, and a side dish that's doing a lot more than sitting there looking golden. Pair it with our roasted asparagus with garlic and lemon for a full sheet-pan dinner.
Ingredients
- 1 head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh cilantro, chopped
Instructions
- Preheat oven to 425F.
- Chop cauliflower into florets and let sit for 5 minutes to allow the plant's own enzymes to activate.
- Toss with olive oil, turmeric, cumin, black pepper, and salt.
- Spread on a baking sheet and roast for 25-30 minutes, tossing halfway, until golden and tender.
- Garnish with fresh cilantro.
Nutrition Facts (per serving)
| Calories | 140 |
| Total fat | 11g |
| Total carbohydrates | 9g |
| Dietary fiber | 4g |
| Protein | 3g |
| Sodium | 180mg |
Why This Is Good for Your Gut
Cauliflower contains glucosinolates that, once activated, convert into sulforaphane, a compound that helps support a favorable balance of gut bacteria and reduce intestinal inflammation. Turmeric's active compound curcumin has demonstrated anti-inflammatory effects in the gut lining, and pairing it with black pepper's piperine significantly boosts curcumin absorption.
Just one tray and one oven get you a side dish your gut will forgive you for skipping the fries for.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
