Turmeric Roasted Cauliflower Recipe


This simple-to-make, deliciously autumn dish is likely to become a permanent resident on your seasonal menu. Pair it with our recipe for Beth’s Saucy Sesame Chicken for a complete balanced meal

1 1⁄2 pounds cauliflower, halved, cored, and cut into 1-inch florets , to equal 6 heaping cups cauliflower florets
1⁄2 cup olive oil
2 garlic cloves, minced
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1⁄2 teaspoon salt
1⁄4 cup pine nuts, or almond slivers
2 tablespoons chopped cilantro
  1. Preheat the oven to 425°F.
  2. In a small bowl combine the oil, garlic, turmeric, cumin, red pepper, and salt.
  3. Place the cauliflower florets in a large bowl, drizzle the oil-spice mixture over the cauliflower and toss to coat.
  4. Spread the cauliflower on a large rimmed baking sheet.
  5. Roast, stirring occasionally, until the cauliflower is lightly browned on the edges and tender, 40-45 minutes.
  6. Meanwhile, roast the pine nuts or almond slivers in a pie plate for about 5 minutes, until lightly toasted. Set aside.
  7. Remove the cauliflower from the oven, top with the nuts and cilantro and serve hot.

Source: Karen Falbo