Roasted Cauliflower with Orange, Ginger, and Tumeric

Hello!  I'm back home, settling in after a long few weeks.  The funeral mass and celebration of my friend Sandy was on Saturday.  13 hours in a car in two days is a lot, but totally worth it to celebrate her life.  She had many friends and a big family and everyone was there to honor her. We shared tears and laughter and stories.  Life is sweet and life is hard.  Now, I'm home, and trying to get settled back into a routine.

I had my on-boarding orientation at Whole Foods last night and will have my first day in the store on Saturday.  Being a foodie and having a passion for eating for good health makes it a great place to work.  The mission of Whole Foods is right in line with what I believe.  So although this little job won't be a "career" it will be nice to be working for a good company, meet some people, and hopefully make some connections into the health and food world here in Winston Salem.  You can read about the mission and values of Whole Foods Market here.  If you care about how your food is raised/grown, the impact to the environment and what you are putting into your body, Whole Foods is a great place to shop. They do the homework so you don't have to.  Read the signs in the store and quickly see how animals are treated, what seafood is sustainable, environmental impact of cleaners,..... At Whole Foods, all eggs are cage free.  All seafood is sustainable. All meat has no cages, crates or crowding as the least restrictive and only gets better from there.  No product has high fructose corn syrup or artificial colors or BHT/BHA preservatives.  Although the reputation is they are too expensive, they have actually reduced prices in the last year and are competitive with other stores.  All Amy's products were reduced 20% permanently. All produce reduced 20%. Their store brand 365 Everyday Value is cheaper than other brands and quite reasonable.  Anyway, this is not an ad for Whole Foods, but is why I shop there and why I am happy to work there. Now to see how well I can work the computer and make change! :)

I made this roasted cauliflower some weeks ago and almost forgot about it.  It is really good and pretty quick to make.  The recipe is a little fussy.  You cut the cauliflower into steaks, brown them in a skillet, coat with sauce and then roast.  It works and is really good.  The next time I make it, however,  I am going the easier route....cut into chunks, toss with sauce, and roast.  I'll skip the skillet part.  I don't think it will make much difference.  The main thing is the flavors are really good.  Orange juice and zest with ginger and garlic makes this sweet and pungent and totally delicious.  I ate it for lunch with baby bok choy sautéed with some beans, roasted sweet potatoes, avocado and pickled red onion.  A really good and filling lunch. 

Spring is on the way...first daffodil to bloom!  I have been reading Mary Oliver poems lately, and she has such beautiful usage of images of nature. A perfect thing to read as we wait for Spring. Here's a favorite for your enjoyment. 

Just now the wren from Carolina buzzed
through the neighbor’s hedge
a line of grace notes I couldn’t even write down
much less sing.

Now he lifts his chestnut colored throat
and delivers such a cantering praise—-
for what?
For the early morning, the taste of the spider,

for his small cup of life
that he drinks from every day, knowing it will refill.
All things are inventions of holiness.
Some more rascally than others.

I’m on that list too,
though I don’t know exactly where.
But, every morning, there’s my own cup of gladness,
and there’s that wren in the hedge, above me, with his

blazing song.
— The Wren from Carolina by Mary Oliver

Enjoy your week.  Thanks as always for reading.  Let me know what you cook and how it turns out! 

Roasted Cauliflower with Orange, Ginger, and Tumeric

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: roast side gluten-free vegan vegetarian cauliflower

Ingredients (2 -4 servings)

  • 1 head of cauliflower
  • 4 Tbsp olive oil or melted coconut oil, divided
  • 1 tsp grated fresh ginger
  • 1 tsp grated fresh tumeric (or 1/2 tsp ground)
  • 3 cloves garlic, minced
  • juice and zest of 1 orange
  • sea salt and pepper to taste
  • 1 Tbsp chopped cilantro


Preheat over to 400. Line a large baking sheet with parchment paper.

Remove outer leaves of cauliflower. Trim the base of the core. Cut the head from the top down into 1 inch slices to make steaks. Cut out any large core sections from the middle of each slice taking care to keep them intact. Any florets that fall off can be used for another recipe. Don't worry about being perfect, just try for big flat pieces.

In a small bowl, combine 1 Tbsp olive oil, the ginger, tumeric, garlic,and juice and zest of the orange. Mix together.

Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the cauliflower in a single layer. You will probably need to cook this in two batches. Cook over medium to high heat until the cauliflower is browned. Turn over and cook on the other side. This will take about 3 minutes per side. Remove to the prepared baking sheet. Repeat with remaining cauliflower. Place all cauliflower in a single layer on the baking sheet.

Coat both sides of the cauliflower with the orange juice mixture. Sprinkle with a little salt and pepper.

Roast in the over for about 15 or 20 minutes until soft and cooked through. Remove from the oven, sprinkle with cilantro and serve.

Note: I did not try this, but I think you could cut the cauliflower into big pieces, toss well with the orange juice mixture and then roast in a single layer on the baking sheet. I think it would work just as well!

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