After reading that turmeric is good for the memory, I began using it on EVERYTHING. It quickly became apparent that my Roasted Cauliflower with Turmeric was in a league of its own and good for more than just my memory-it was good for my reputation. Friends were calling me on the phone and asking “how I made that cauliflower?” My son was serving it as a snack for his buddies, to nibble on instead of chips and guacamole. For me, since all paths eventually lead to pasta, it was only a matter of time before I would find a way to combine pasta with roasted cauliflower.

Whole Wheat Fettuccine with Roasted Cauliflower

• 12 ounces Al Dente Pasta

• 1 tsp.coarse sea salt
• fresh, ground pepper (I’ve read that fresh ground pepper enhances the positive effects of turmeric)
• 1 tsp. turmeric
• 1 head cauliflower (about 2 1/2 pounds), cored and broken into small florets
• 1 large red onion, halved and cut into thin wedges
• 2 carrots, peeled and sliced on the diagonal
• 1/4 cup olive oil
• 1/4 cup grated Parmesan, plus more for serving
• 1/4 cup fresh parsley, chopped
• Optional garnishes. Toasted pinenuts or almonds, fresh lemon juice and zest, toasted bread crumbs.
1. Preheat oven to 475 degrees. Set a large pot of salted water to boil.  Toss cauliflower, and onion, and carrots with olive oil; Place on a rimmed, greased, baking sheet. Sprinkle cauliflower with turmeric and season veggies with salt. Vegetables need to be in a single layer, so use more than one baking dish if need be. Roast until lightly browned and tender, approx.20 minutes, tossing once.
2. Cook pasta in boiling water for 3 minutes. Reserve 3/4 cup pasta water before draining; drain pasta and return to pot. Add vegetables and water, tossing until coated. Toss with parsley, Parmesan, more salt and pepper. Enjoy!!!

So, there we have it: Pasta with Benefits!  Turmeric for memory and digestion, Carrots for Vitamin A, Onions for Anti Oxidents,  Whole Wheat Pasta for fiber and good carbs, Flax for Omega 3’s, Sea salt for Iodine and Minerals.

Monique teaching a "Healthy Pasta in a Hurry" cooking class at Whole Foods

As I’ve said before, everything in my life converges and connects. At the same time that I was featuring this recipe teaching a class at Whole Foods in Chicago, there was an interesting article on their blog about turmeric. Also, I will be at Whole Foods Lincoln Park on March 25th.

Warning: I read that people with gall bladder problems should avoid turmeric.

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