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Paul Costello Photo by: Paul Costello

Roasted Cauliflower with Turmeric and Cumin

"I love this hot or cold, by itself or as part of a larger meal," says Sera Pelle of this cauliflower dish that's a vibrant yellow from turmeric and fragrant with cumin, cilantro and mint.

Food & Wine MARCH 2012

  • Yield: 8
  • Active:20 Minutes
  • Total:1 Hour, 20 Minutes

Ingredients

  • 1 cup safflower or sunflower oil
  • 1 tablespoon ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons crushed red pepper
  • Sea salt
  • 4 heads cauliflower, halved, cored and cut into 1-inch florets
  • 1/4 cup pine nuts
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint

Preparation

Preheat the oven to 425°. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt.

On 2 large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.

Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.

Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve.

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Roasted Cauliflower with Turmeric and Cumin recipe

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