Cauliflower with turmeric and dill

Recipe

A brilliant way to regularly add turmeric into your diet. I saw this combination on a show for healthy eating and have tweaked it myself. As the two main flavourings are used in so many cuisines I find I can add it to many different menus from Indian to European to Middle Eastern and is a treat for vegetarians looking for something different.

TasteTip - Curcumin (star active compound in turmeric) is known for its strong antioxidant and anti-inflammatory properties that may help manage joint pain and metabolic health. Turmeric s is notoriously difficult for the body to absorb on its own – it is broken down and eliminated very quickly. Black pepper contains a compound called piperine which inhibits the liver’s ability to metabolize and clear curcumin too rapidly, so it boosts the body’s ability to absorb curcumin, by up to 2,000%. Just 1/20 of a teaspoon is enough to unlock this enhancement.

Serves 4. V. Vg. D. GF.

Pictured: Cauliflower with turmeric and dill

Half a head of cauliflower, cut into even-sized small florets (can slice thickly for neat presentation), importantly each piece cannot be too large and need to be even.

Light Olive oil for frying

Ground turmeric – at least 1 – 2 tsp

Dried or Fresh dill, 2 tsp – both work! So keep a stash of dried dill for back up when you don’t have fresh.

Heat a wide, flat fry pan with a little light olive oil over high heat, once hot add the cauliflower pieces and fry to brown, stirring constantly.

Pictured: Cauliflower frying in pan

Once browned add the turmeric - you will see the lovely colour it imparts and begin to smell the earthiness of the spice, then add the dill to sweeten it up a little, and the lovely combination will become clear – these two flavours work so well together!

Add a good splash of water to cover the bottom of the pan to finish off the cauliflower in the middle as the frying will not have cooked it through - this will steam and cook the cauliflower til soft. Cook, stirring a little, until all the water has been absorbed - if the cauliflower still feels a little too firm repeat the process.

Serve immediately.