Roasted cauliflower with turmeric
Low in sodium and full of heart-healthy turmeric and ginger, this will help to keep your ticker – and your stomach – happy. 290kcals / 29g carbs / 11g protein / 23g fat / Serves 2
1 medium cauliflower, broken into small florets; 1 tbsp vegetable oil; 2 spring onions, chopped; sprig of coriander, chopped; pinch of salt.
For the sauce: 1 tbsp vegetable oil; 1 red chilli, chopped; 1 tsp chilli flakes;
1 tsp tomato puree;
2 tsp ground turmeric;
1 tsp brown sugar; 1 thumbsized piece of ginger, finely chopped; 1 garlic clove, finely chopped; 1 tsp tamari (£2.60 for 250ml, tesco.com); 100ml coconut milk; squeeze of lime; 4 lime leaves; pinch of salt 1 / Heat the oven to 200C. Start with the turmeric and lime leaf sauce. Heat oil in a saucepan over a medium heat; add the red chilli, chilli flakes, tomato purée, turmeric, sugar, ginger, garlic and tamari. Cook gently for about 5 mins, then add the coconut milk, lime juice and lime leaves. Simmer for 2 mins, season and set aside.
2 / In a bowl, toss the cauli florets in oil and season. Spread out evenly on a baking sheet and roast until golden (15 mins). 3 / Remove the cauliflower from the oven and stir through the sauce. When the florets are coated, transfer them to a serving dish and top with the spring onions and coriander.