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Community Recipe
from [psfreeman]
Roasted Cauliflower with Turmeric and Cumin

Roasted Cauliflower with Turmeric and Cumin

"Natural Curiosity at Home" by Lila Byock. Dishes from chef Sera Pelle of L.A.'s Natural Curiosities. Serve hot or cold, as an entree or a side dish. The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs. Recipe published in Food & Wine: March 2012.

  • Yield: 8 servings
  • Prep time:20 Minutes
  • Cook time:1 Hour


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


1. Preheat the oven to 425°. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and ½ teaspoon of salt.

2. 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.

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

4. 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