This wonderful Turmeric-Spiced Cauliflower and Broccoli recipe comes from Integrative Holistic Nutritionist, Torie Borrelli. It’s always an informative and fun afternoon when she’s teaching at our cooking school or lecturing on nutrition at The Ranch. You can find this dish and more keto-focused, anti-inflammatory Mexican recipes in her fabulous new book, The Mexican Keto Cookbook.
TURMERIC-SPICED CAULIFLOWER AND BROCCOLI WITH CAPERS
Serves 4 to 6
Preparation time: 30 Minutes
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 tablespoons slightly melted ghee or avocado oil
1 tablespoon turmeric powder
½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup capers in water, drained (rinse, if in salt)
2 tablespoons olive oil for finishing
1 teaspoon mustard seed powder (optional)
Cilantro Yogurt Dressing for serving* (recipe below)
- Preheat oven to 350°F.
- In a large bowl, toss the cauliflower and broccoli with the ghee, turmeric, salt, and pepper.
- Place the veggies on a baking sheet and use your hands or a wooden spoon to spread them evenly so they are not touching.
- Place the baking sheet on the lowest oven rack and bake for 25 minutes, until golden.
- Remove from the oven and toss them in a bowl with the capers, olive oil, and mustard seed powder (if using).
- Serve with a Cilantro Yogurt Dressing.
- ¡Buen Provecho!
NOTE Ghee is clarified butter, meaning it is heated to remove the milk solids, which allows it to have a high smoke point. This process removes all traces of casein or lactose, which makes it different from butter. It contains butyric acid, which is a short-chain fatty acid that nourishes the cells of the intestines, helping the digestive tract and the microbiome. It also helps your body fight inflammation.
*CILANTRO YOGURT DRESSING from Torie Borrelli’s The Mexican Keto Cookbook.
Makes 1 Cup.
3⁄4 cup full-fat Greek-style
4 tablespoons olive oil
3 tablespoons rice
wine vinegar or
2 tablespoons apple
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
1 jalapeño, minced
1 shallot, minced
1⁄2 cup finely chopped
- In a blender or using a hand whisk, blend the yogurt, olive oil, vinegars,
- cumin, chili powder, and salt.
- Stir in the jalapeño, shallot, and cilantro.
- You can also thin the dressing by adding more oil and acid.
- ¡Buen Provecho! This dressing will keep in the fridge for 3 to 5 days.
See more delicious recipes from our guest chefs and from our kitchen staff here.