African Curried Cauliflower Recipe

Curry Cauliflower 4 4.16


Like other cruciferous vegetables, cauliflower is an excellent source of phytonutrients and enzymes as well as vitamins C, K, B5, B6, folate fiber and omega-3 fatty acids. All great reasons to add this hearty veggie to your diet. Try this curried baked version and let me know what you think in the comments below.


African Curried Cauliflower


Curry Cauliflower 1 4.16


  • 1 head of cauliflower, chopped into bite sized pieces and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp curry powder
  • 1 Tbsp caraway seeds
  • 2 tsp crushed red pepper flakes
  • 2 tsp sea salt


Curry Cauliflower 2 4.16


  1. Preheat oven to 450.
  2. Toss cauliflower with olive oil, curry powder, caraway seeds, red pepper and salt.
  3. Spread cauliflower mixture out in a single layer on baking sheet.
  4. Roast cauliflower until cooked through and the edges are a little charred – about 20 to 30 minutes.

Curry Cauliflower 3 4.16


Anne McCranie is a Portland (Sellwood), Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice.

Health Salon Number Two – Weight Loss! July 29th

Are you constantly dieting but not seeing the results you want?  Pre or perimenopausal and experiencing a sluggish metabolism?  Looking for a few tips to get the scale moving in the right direction?  Curious about an anti-inflammatory diet?

Join us Friday July 29th at 6 pm for a weight loss discussion with Dr Nicole Yezman N.D., LAc.

“Extra weight on the body is due to inflammation,” says Dr. Yezman.  “The first step is to figure out the root cause.”

Dr. Yezman will talk about why we carry extra weight, and offer simple and effective ways to get rid of your excess lbs. in a safe and healthy way.  Discussion starts at 6pm Friday night, light snacks & refreshments provided.

  • What: Weight Loss Health Salon
  • Where: Fluid’s Sellwood Studio 7916 S.E. 19th
  • When: Friday July 29th at 6 pm
  • Why: learn simple and effective weight loss strategies, meet some of your Fluid family
  • Who: you and your guest
  • $10 per person – or two people for $15

Space limited to ten people and her last health salon sold out.  Call 503-729-3617 or email: to reserve your spot.

Chickpea and Spinach Curry

Looking for a meatless main dish?  Here is a hearty option the whole family will love.  Most of these spices can be found at the grocery store or definitely at the Asian market.  The tomatoes, spinach, ginger, turmeric, garlic and onions all help detoxify the body and are part of an anti-inflammatory diet.

Chickpea and Spinach Curry:

  • 1 Tbsp Olive oil
  • 1 Large onion, finely chopped
  • 2 Garlic cloves, crushed
  • 1 inch of fresh ginger root, finely chopped
  • 1 Green chili, seeded and chopped
  • 2 Tbsp curry paste
  • 2 Tsp ground cumin
  • 1 Tsp Turmeric
  • 8 oz can chopped tomatoes
  • 1 Green or Red bell pepper, seeded and chopped
  • 1 ¼ cups vegetable stock
  • 1 Tbsp tomato paste
  • 8 oz fresh spinach
  • 14oz can of chickpeas
  • 3 Tbsp chopped cilantro
  • 1 Tsp Garam Masala
  • brown rice

Heat Olive oil in a large heavy pan and cook the chopped onion, garlic, ginger, and chili over gentle heat for five minutes, until onion has softened but not browned.  Stir in the curry paste, ground cumin and turmeric and cook for one minute.

Add the chickpeas, tomatoes, red pepper, tomato paste and stock, bring to a boil, then lower heat and simmer for 15 – 20 minutes.  Check the peas to see if they are tender enough.  Stir in the spinach and cilantro and let them wilt.  Spoon into serving bowls, sprinkle with the Graham Masala and serve with rice or naan.