Organic cauliflower in a seasoned turmeric sauce roasted in the oven.
KITCHEN ITEMS YOU'LL NEED
Glass or Stainless Steel mixing bowl
Silicone spatula (avoid plastics)
Stone or glass cutting board (avoid using wood that harbors mold and bacteria and also avoid plastics that leach BPA into your foods)
One head of organic cauliflower
1/2 cup of COOC Olive Oil
1 Tbsp organic turmeric
1 Tbsp minced organic garlic
1 tsp celtic sea salt
1/8 tsp cayenne pepper
Optional: 1/4 tsp thyme, 1/4 tsp parsley
Preheat the oven to 350 degrees F.
Rinse cauliflower in filtered clean water
Using your cutting board and knife cut away the leaves and core of the cauliflower creating 2 inch pieces of cauliflower.
Mince the garlic
In the mixing bowl mix all of the oils, herbs and spices and stir with the spatula
Toss in the garlic and cauliflower over the herbs and spices and toss them until all of the cauliflower are covered in yellow.
Place the drenched cauliflower onto the baking pan or dish and place it in the oven.
Cover the baking pan or dish with a stainless steel cookie sheet (this will act as a lid in the oven and will not dry out the cauliflower. If you do not have a stainless steel cooking sheet (avoid using aluminum foil).
Bake for 20-25 minutes or until desired softness and burnt edges are achieved. Mine was about 23 minutes. (shown in the pictures).
Remember, on the Phaze Mold Diet it is important not to eat leftovers stored in the refrigerator because they create "amines" or as most people know them as "histamines" because of their ability to grow fungus over night that is not visible to the human eye. When making Turmeric Cauliflower make sure to make it fresh each time and consume it immediately. Freezing this side dish does not turn out to well as the cauliflower then becomes mushy after you try to thaw it out.