Put the oven on hot
I often like to add my own organic dishes to amazingly flavourful but not as healthy Indian take-out. Allowing some fresh organic baby spinach or steamed broccoli to soak up some of the flavour of the baingan bharta (a roasted eggplant dish) from my fave Indian restaurant balances things out a bit. But here's a simple and flavourful dish requiring little effort that you can make at home. The cauliflower and turmeric are great for your liver, and the other spices are good for digestion. You may choose to omit the turmeric if you've got a lot of other yellow turmericked dishes on your plate (say this one) and you want some visual diversity.
1 medium head cauliflower, chopped into smallish florets
1/4 - 1/3 cup non-hydrogenated coconut oil, melted OR grapeseed oil OR olive oil
6 medium cloves garlic, pressed or grated
1 tbsp. garam masala
2 tsp. mustard seeds (yellow or black)
1 tsp. turmeric (optional)
1/2 tsp. sea salt
Preheat the oven to 425oF. Line a baking sheet with unbleached parchment paper and set aside.
Toss all the ingredients together in a large bowl. Spread this evenly on the baking sheet so everything rests nicely in one layer. Slide it in the oven.
Bake for 25-30 minutes, stirring it all once with a spatula half way through the roasting time. Serve hot.
Makes about 4 servings.