Saturday, June 27, 2015

Elimination Diet: Indian Inspired Roasted Cauliflower

I wish I could remember where I found this recipe so I could give credit to the source.  A quick search on the net didn't turn it up, so I may have gotten it from a book.  It is one of my favorite healthy side dishes.  Best immediately out of the oven, since the crispiness disappears in the fridge . . . although I still enjoy it as leftovers.  The flavors are a bit subtle; I recommend serving it with mild foods such as rice and white fish.

Indian Inspired Roasted Cauliflower

1 large head of cauliflower, cut into florets
1 yellow onion, cut into 1-inch pieces
1/2 cup gluten-free bread crumbs (I used crushed brown rice cereal.)
2 tbsp. olive oil
1/2 tsp. ground turmeric
1/2 tsp. smoked paprika
1/2 tsp. yellow curry powder
1/2 tsp. salt
1/2 tsp. garlic powder

Preheat oven to 425.  Mix seasonings in small bowl.  Put veggies in gallon size bag, add oil, and seal.  Leave in some air to make it easier to mix.  Turn until veggies are coated.  Repeat with seasonings and finally bread crumbs.  Dump veggies on cookie sheet, and spread evenly.  Roast 20 minutes, stir, and reduce heat to 350.  Roast another 15 minutes or until tender and browned.