Warm Turmeric Cauliflower Salad with Blood Orange and Red Chilli

I don’t tend to do things halfway.

When I first discovered Kurt Vonnegut at 16, I devoured the entirety of his work in a semester – or at least, whatever my high school library had on its shelves.

When I first visited the Basque Region at 22 and fell in love with it, I didn’t think to myself, “I’ve got to come back here on another trip someday.” I moved there.

When I decided, at 26, that I wanted to be a professional writer, I quit my job and jumped into the deep end of the pool.

It’s a personality trait that has as many benefits as it has drawbacks. For example, this tendency to be all-in also follows me when I get sick, something that the Country Boy makes fun of to no end: while, generally speaking, I have an immune system of steel, precisely once a year, I catch some kind of bug, and that’s it – I am completely out of commission.

I sleep for sixteen hours a day, and I’m restless at night. I don’t really eat, except for chicken broth and endless cups of tea. I’m irritable and slow; my fevered brain is incapable of guiding me through even the simplest tasks. And then, somewhere between 36 and 48 hours later, I emerge on the other side, craving very specific things.

I want garlic, I want broth, I want citrus, I want hot chilli – the things I used to get when my roommate and I would bundle up against the wind and rain and nurse ourselves back to health with a bowl of pho in Belleville.

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This warm salad does the trick, filled with health-boosting turmeric and blood orange and hot red chilli: the perfect dish for getting back on your feet.

Warm Turmeric Cauliflower Salad with Blood Orange and Red Chilli

1 head cauliflower
2 teaspoons ground turmeric
1 teaspoon honey

1 tablespoon coconut oil
1 blood orange
1 tablespoon grapeseed oil

1 red chilli, minced
1/4 bunch cilantro, chopped
1 green onion, thinly sliced
salt and pepper

Preheat the oven to 400 degrees. Toss the cauliflower, turmeric, honey, and coconut oil together, lay out on a baking sheet, season with salt, and roast for about 30 minutes, or until nicely browned.

Supreme the blood orange into a large serving bowl, and add the grapeseed oil, red chilli, cilantro, and green onion. Add the cauliflower and toss to combine. Season to taste with salt and pepper and serve.

One thought on “Warm Turmeric Cauliflower Salad with Blood Orange and Red Chilli

  1. I never think this recipe. You made cauliflower so tasty. Can’t wait to try this recipe at home.

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