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Salad

Salad

Salad

Turmeric Rosemary

Cauliflower

Turmeric. A way to instantly add vibrance to any meal. It can make veggies glow. The color is unmistakeable and is evidence of the rich anti-oxidant benefits of turmeric. 

Another known property of turmeric are its anti-inflammatory effects. However, to take advantage of those, you need to be getting a hefty dose of turmeric on a daily basis. This is why I look for any opportunity to add it to my meals and drinks on a regular basis. 

On a spiritual note, turmeric is a food that is highly protective and stimulating for the third eye chakra, your center of intuition. Adding colorful spices, like turmeric, to your diet can help you develop a more intuitive connection with eating and food while also providing wonderful nourishment to your body. 

This side dish is a nice way to get some extra turmeric in your diet, not to mention it has been a flavor hit every time I've made it! 

Preparation Time:  5 minutes
Ingredients:

1 head of cauliflower

3-4 Tablespoons extra virgin olive oil, depending on size of cauliflower

2 Tablespoons honey

1 teaspoon turmeric

1 Tablespoon fresh rosemary needles, chopped finely

1/2 t sea salt

Preheat oven to 400 convection bake. (If no convection, cook for slightly longer)

Break cauliflower apart into bite size or slightly larger pieces. In a small bowl combine the rest of the ingredients, except the salt. Mix it together as well as possible. The honey will likely not combine with everything entirely, which is fine. Pour the sauce over the cauliflower and coat thoroughly. Place on parchment lined cookie sheet. Bake in oven for 20 - 25 minutes.