Quick grilled cauliflower from the oven I BeyōndYō

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GRILLED CAULIFLOWER WITH TURMERIC

WE HAVE COMBINED THIS GOLDEN SPICE AND MEDICINAL HERB WITH ONE OF THE MOST CLASSIC VEGETABLES OF ALL TIME.

Do you remember the days with your parents or grandparents and the lunch that was on the table at 12 o’clock sharp?
I do, and cauliflower hasn’t always been my favorite food. But over time, we often fall in love with foods we ignored and hated as children. That’s how I felt about the cauliflower.

Cauliflower has become one of my favorite dishes. I started experimenting with it, and one of my favorites now is turmeric-grilled cauliflower. First, it is so easy to prepare and secondly, it is light, and delicious. You can eat it by itself or as a side dish with almost anything else.

You need

1 large cauliflower
1 – 2 tablespoons virgin olive oil
1 ½ turmeric powder
small bunch of fresh parsley
2 tablespoons roasted and chopped pistachios
1 tablespoon tahini
Salt and pepper
1 tsp sweet paprika powder

How To

Cut off all the greens from the cauliflower.
In a large pot, boil hot water with ½ teaspoon salt.
Boil the whole cauliflower for 20-25 minutes.
Preheat the oven to 220 degrees.
Prepare a marinade of turmeric, olive oil, bell pepper, paprika and tahini (if it is too thick, add some vegan milk).
Coat the cauliflower with the marinade and cook in the oven at 180 degrees for 30 minutes and grill for another 15 minutes.
Sprinkle the parsley, some olive oil, chopped pistachios and fresh pepper over the cauliflower.
NOTE: Cooking time depends on the size of the cauliflower. Therefore, in between pick pure with a wooden stick and check the consistency.