This recipe was originally authored and published by In Jennie’s Kitchen.
I’ve been obsessed with cauliflower, and love drinking this turmeric tea, but it never occurred to me to combine the two until I saw a photo on Pinterest last week.
It’s a zinger when you add ginger to the mix. I opted for dried turmeric here so it would cling to the cauliflower. Forewarning—dried turmeric can be bitter. I added a whisper of maple syrup to tame it. Frankly, it could’ve used more, and you should do just that, if you want. I’m trying to retrain my palate to crave less sugar, and you have to start somewhere, right? Overall, though, I really love it.
I’ve gotten in the habit of making quinoa bowls, like the one you see here. I tossed cooked quinoa with torn tuscan kale, sliced almonds, some of this turmeric & ginger roasted cauliflower, and either the apple cider vinaigrette or champagne vinaigrette from Dress It Up Dressing. Since I’m thinking so much about what I eat, having a salad dressing I don’t have to think about has really felt comforting, like one piece of the puzzle is solved (and I’m not saying this just because I work for the company).