Food Word of the Week
Turmeric [tur-mer-ik]: A spice ground from an Indian herb of the ginger family that is a common ingredient in curry powder. Its active ingredient is curcumin, which has been found to have a multitude of health benefits.
Turmeric is a vibrant, bright yellow spice that has been said to be one of the world's healthiest foods. For spices, turmeric is the shining star in terms of holistic benefits. Turmeric has been used in India and the Middle East for thousands of years and has been used not only as a medicine, but as a condiment and even as a dye for textiles. Fresh turmeric is found in a small root like ginger, but is more commonly found ground in the spice aisle. Turmeric has a mildly bitter peppery flavor that has hints of orange and ginger. Some of the endless health benefits of turmeric include:
Full of antioxidants
Lowers the chances of brain-disease and age-related decreases in brain function
Lowers your risk of heart disease
Prevents and treats cancer
Prevents and treats Alzheimer's disease
Adding turmeric to frittatas, rice dishes, soups and root vegetables is an easy way to take the flavor and health benefits of your dishes to the next level. Turmeric tastes best in Indian and Middle Eastern-inspired cuisines such as curries and Indian-spiced chicken. Although it has a strong taste on its own, turmeric can be disguised among a blend of spices such as cinnamon, nutmeg and ginger if you don't love the taste of it. Turmeric is becoming increasingly popular as more Americans are seeking functional ingredients that not only taste great, but help improve their well-being. According to Google's Food Trends 2016 report, turmeric is one of the most frequently searched food terms this year.
Cauliflower Steaks with Ginger, Turmeric and Cumin
Courtesy of The Kitchn
1 large head cauliflower
Salt and pepper
2 tablespoons olive oil, divided
1 teaspoon freshly grated ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
Small handful of cilantro, chopped
Preheat the oven to 400°F.
Remove the leaves and trim the stem end of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into three 3/4-inch-thick "steaks." Season each steak with salt and pepper on both sides. (Reserve any loose florets for another use.)
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the cauliflower steaks until golden brown, about 2 minutes on each side. Gently transfer the steaks to a baking sheet.
Whisk together the remaining 1 tablespoon of olive oil, ginger, cumin, and turmeric. Brush or spoon the mixture onto the cauliflower steaks.
Roast in the oven until tender, about 15 minutes. Garnish with cilantro and serve.