Tag Archives: Breakfast Veggies

Roasted Cauliflower with Curry and Turmeric

Roasted Cauliflower with Curry and Turmeric


It is COLD in the Northeast USA now and I find that cooking with the WARM spices like curries, turmeric, cayenne keep the bodily  “fires” burning from the inside out for a feeling of warmth and comfort. One of my favorite fast and easy recipes for inner heat and delicious eating is this one. There are many variations on this with an added ingredient here or there but this one so far is the one that works for me, allowing for culinary creativity as I am so inspired.

The price of cauliflower varies widely. Yesterday at Belmont’s it was $4.99 for a head, and $2.99 a head at Shaw’s. Both beautifully fresh and white. Shop wisely and economically!

Although a white vegetable, cauliflower is nutrient rich and the powerful brown/red/orange spices in curry (turmeric, cumin, cinnamon, cayenne etc) are warming to the body and digestion, protective and anti-tumor as well. This recipe is a winner…good to prepare ahead and take to a potluck also, serving warm or hot.

Basic ingredients:

1 head cauliflower, cut into flowerettes, olive oil, curry powder and preferred extra spices like turmeric, cinnamon, cumin. IMG_8742

Extra ingredients as desired:

tahini, honey, a good chutney (I use Major Grey’s)


1. Cut cauliflower into flowerettes, place in a large bowl and drizzle with  a tablespoon + of olive oil, tossing to coat well. Sprinkle with curry powder to coat as desired and add a sprinkle of one of the extra spices if preferred. I do ot have a measurement here but go by eye, to color the vegetable. Just remember: you can always ADD but you cannot SUBTRACT an ingredient…be discerning…a little at a time. Sprinkle with a little salt (fingertip-taste…do not overdo!) Toss to coat everything evenly.

IMG_87412. Place on a cooking pan. Bake/Roast at 400 degrees for 15 -20 minutes depending on your oven… turn the flowerettes after that time and bake/roast until done…I like them to turn a slight golden color but do not burn!

3. Serve as is, adjusting for flavor   OR….

4. MY Special touches:

~ when in the serving bowl, I add a teeny bit of honey to taste

~ when in the serving bowl, I add a teeny bit of tahini to coat very lightly

~ when in the personal dish, I add a little bit of mango/raisin chutney if desired

This recipe is open for adjusting to your personal taste and preferences but I assure you, it is delicious and won’t last long in the serving bowl.

Stay warm, inside and out!

From Christine, The Cook

Cranberyy 2

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Breakfast Brussels Sprouts!



Veggies for Breakfast! Why Not?

There are times when I do not necessarily want scrambled eggs, fruit, oatmeal or cereal grains for breakfast. And since I am in the process of eliminating or at least limiting wheat and wheat products in my diet, that leaves out pancakes or toast. These are the times when..hey..I just long for something “green” to start the day. And why not? I LOVE vegetables and starting the day with them is a light, bright and tasty way for me to go. This morning was one of those mornings, and oddly enough, what I longed for was the slightly crunchy, mildly bitter taste of brussels sprouts.

Alone, they would not have been enough of an energy source with which to start my day. But with a little grated cheddar, and a hard boiled egg…it was just terrific. And incredibly simple. Here it is!


6-7 brussels sprout rinsed and cut in half, a small wedge of cheddar cheese, dried garlic powder, 1-2 small cocktail tomatoes seeded and chopped, butter, salt and pepper and if desired, 1 hard-boiled egg.


Simmer the halved brussels sprouts in water until tender. Drain well, and add a  small pad of butter while still hot, sprinkle with a little salt and pepper and garlic powder to taste, add chopped tomato, mix, and grate cheddar cheese over the top. A hard boiled egg, cut in wedges add extra protein (and grounding).

Simple, delicious…light but sustaining as you rush out the door.

We are talking  REAL FOOD here!

***Note: I am at this time, in the processing of “lightening up” to loose some weight and maintain a healthy blood sugar and energy level. Over a period of time, I am finding success with this by limiting my intake of wheat (mostly genetically modified in this country USA), corn products (also genetically modified in this country) and of course all processed and packaged foods (except certain canned items like tomatoes and broths). I wish you success in maintaining excellent health as well by cooking with the freshest foods you can find and in their whole and natural state before cooking..in your own kitchen and at your own stove. And of course…with creativity and imagination, which is what SENSUOUS and delicious cooking is all about!