The oven-baked cauliflower florets with turmeric are a light and tasty side dish.
I used white cauliflower florets.
I first boiled them, seasoned, and spiced them, and then baked them in the oven.
Before proceeding with the oven cooking, it’s crucial that the boiled cauliflower is well-drained and dry.
I recommend using cauliflower boiled the day before and stored in the fridge.
With a gratin base made of whole wheat breadcrumbs, grated cheese, and turmeric.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
Ingredients
- 1 head white cauliflower
- as needed water
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch ground turmeric
- 2 tablespoons whole wheat breadcrumbs
- 2 tablespoons Parmigiano Reggiano (grated)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Baking tray
- 1 Brush silicone
Preparation
Before proceeding with the oven gratin, make sure the boiled cauliflower is well-drained and dry.
I suggest using cauliflower boiled the day before and stored in the fridge.
Cut the cauliflower into florets, cut their stems with a knife, and wash them thoroughly under running water.
Bring salted water to a boil in a pot.
Add the cauliflower florets and a pinch of baking soda, and cook for 6-8 minutes until tender but not falling apart.
With a slotted spoon, gently remove the cauliflower florets and transfer them into a container.
Your boiled cauliflower is ready.
Let it drain and dry well by keeping it in the fridge.
Take the amount of boiled florets needed for your gratinated turmeric cauliflower, and separate them; if large, cut them in half.
Line a baking tray* with parchment paper.
* wide, do not overlap the cauliflower florets.
Arrange the cauliflower florets on the tray in a single layer avoiding overlap.Press each cauliflower floret with the bottom of a glass.
Brush the pressed cauliflower florets with a drizzle of oil using a brush [optional].
Sprinkle the cauliflower florets with:
• a pinch of salt;
• a pinch of pepper;
• the turmeric;
• the whole wheat breadcrumbs;
• the grated Parmigiano.Briefly preheat the oven.
Bake at 356°F (180°C) for 25 minutes in a fan oven + 5 minutes on the grill setting.
Drizzle with a bit of oil.
Plate.
Your oven-baked cauliflower florets with turmeric are ready.
Enjoy your meal!
Notes
Hyperglycemia, prediabetes and diabetes.
Find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should include all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your diet plan.
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