My inspiration for this dish came from the Bon Appetite April 2018 issue when they did a 2-page spread on cauliflower. I have changed the recipe a bit due to the first time I made it I only had part of the ingredients in my pantry. Since then, I continue to make my own rendition, but the original is just as flavorful and delicious.

 

Fresh and dry turmeric is a staple of mine. It has so many great health benefits and such an interesting flavor that my husband and I seem to throw it in just about everything. Some of our favorites are smoothies, lemon ginger water, teas, soups, scrambled eggs, and other chicken and vegetable dishes. 

 

Yield 4 servings

 

¼ cup raisins 

Zest of 1 lemon

¼ cup lemon juice

2 garlic cloves, sliced thin

½ cup plus 2 Tbsp olive oil or avocado oil

⅓ cup of unsweetened coconut flakes

1-inch piece ginger root, peeled and finely grated 

½ tsp freshly grated turmeric root

1 Tbsp seeded mustard

½ tsp ground turmeric

Salt and pepper to taste

1 medium head of cauliflower

 

Pour raisins, lemon zest, and lemon juice into a small bowl and let the raisins plump up for about 15 minutes. 

 

In a skillet over medium heat, combine 1/4 cup oil and the garlic. Sauté while often stirring until the garlic is lightly browned. Remove from heat and place in a large serving bowl. Add the additional 1/4 cup oil to the pan as well as the coconut and sauté while stirring on medium heat until the coconut is lightly browned. Add the coconut to the garlic. Stir in the ginger, mustard, and both types of turmeric into the bowl. Add in the raisins, lemon zest and juice to the bowl and season with salt and pepper. 

 

Cut the cauliflower into 1-inch florets. Heat a large skillet to medium-high heat. Add the 2 Tbsp oil and the cauliflower. Stir to combine, making sure that the cauliflower is in a single layer in the pan. Do not over stir. The cauliflower should turn a deep golden brown on all sides. Once the cauliflower is done, remove it for the heat and season with salt and pepper. Combine the cauliflower with the coconut turmeric mixture and serve. 

 

Just Salt It, and enjoy!