Immunity Boosting Turmeric Cauli

I hate boring food and you should too. 

I’m not here to convince you to eat your greens, but I can show you how to make them taste way better than they would plain.

If you do it right, you can add tons of herbs and spices to your cooking (that promote healthy weight, immunity, etc) with tons of flavor.

<< Want 30 EASY recipes for healthy weight? Download the H&H Recipe Ebook to get started >>

Here’s how I like to feel after a meal: light, energized, full, satisfied… NOT bloated, sluggish, tired, and still hungry. 

So here’s a meal I played around with while listening to my 2000’s daily mix & having way too much fun in my kitchen alone:

Immunity Boosting Turmeric Cauli

HERE’S THE THING: I have not gotten sick ONCE since going vegan. I’m not saying there’s a direct correlation, but the seasonal sickness I used to get, colds, coughing, headaches…. they’re just not a thing for me these days. Healing my relationship with food healed a ton of other parts of me too.

A huge part of that is just eating plant-based, but also the healthy herbs, spices, & extras I use while cooking these foods.

TURMERIC is one of those things that’s absolutely essential for your immunity. Not only does it boost your immune system, it fights inflammation, provides you antioxidants, and you can hide it’s flavor behind ANYTHING. Which is why I put turmeric in everything I possibly can.

Here’s what to do for this smoky & flavorful roasted turmeric cauliflower meal…



What you need:

  • 1 1/2 cups cauliflower chopped into bite-sized pieces
  • 1/2 cup cooked brown rice
  • 1 cup spinach, chopped
  • 3/4 cup purple cabbage
  • 3 tbsp olive oil
  • himalayan pink salt & pepper (or regular of course)
  • 1 tsp cumin
  • 1 tbsp turmeric
  • 1 tsp paprika
  • 1 tbsp nutritional yeast
  • 1/2 tbsp garlic powder
  • 1 tbsp lemon juice to squeeze
  • 2 tbsp cilantro, chopped (optional)

Here’s what to do:

Preheat your oven to 375 F. In a bowl, mix the cauliflower, herbs/spices, salt/pepper, and 2 tbsp olive oil. Spread them evenly on a baking pan and bake for at least 25 minutes, or until they are as crispy as you want them to be. While the cauliflower cooks, heat 1 tbsp olive oil in a pan on medium. Add spinach and purple cabbage and cook until soft, adding salt/pepper to taste and squeezing a bit of lemon juice if desired. Mix the cooked brown rice into the pan with your greens and when everything is heated up, plate it. When the cauliflower is done, add to the plate and sprinkle some lemon juice and the chopped cilantro on top to lighten the taste. Serve hot & enjoy. 🙂

*SUGGESTION: One thing I’m trying differently is to not cook the cabbage. It tasted great cooked, but I like also serving it in a quick pickle with some red wine vinegar. Doing it this way could also add a light taste to this plate but both ways will taste great.

If you love this meal, don’t forget to share with your friends who complain about veggies tasting bad. 😉

You just enjoyed a fully plant-based meal. If you want more easy healthy steps you can take for yourself, try my 24 day plant-based challenge – easy, realistic, and never restrictive.

What recipes would you love to see next?

XO – Lupe

Certified Holistic Health Coach

If you liked this, you’ll LUV:

+ 30 EASY Healthy Recipes for Healthy Weight 

+ Heal Your Relationship With Food

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