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Turmeric Roasted Cauliflower

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Total Time

1 h

Prep 20 m

Cook 40 m

Description

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

Yield

6 servings

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Total Time

1 h

Prep 20 m

Cook 40 m

Yield
  • Yields: 6 servings
Ingredients

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  • 1 1/2 pound(s) cauliflower, halved, cored, and cut into 1-inch florets (to equal 6 heaping cups cauliflower florets)
  • 1/2 cup(s) olive oil
  • 2 garlic cloves, minced
  • 2 tsp(s) turmeric
  • 1 tsp(s) ground cumin
  • 1 tsp(s) crushed red pepper flakes
  • 1/2 tsp(s) salt
  • 1/4 cup(s) pine nuts, or almond slivers
  • 2 tbsp(s) chopped cilantro
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Directions
  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

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