Roasted Cauliflower with Turmeric and Cumin

Contributed by Sera Pelle

ACTIVE: 20 MIN
TOTAL TIME: 1 HR 20 MIN
SERVINGS: 8

•HEALTHY
•MAKE-AHEAD
•STAFF-FAVORITE
•VEGETARIAN

"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.

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

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.

Make Ahead

The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

Roasted Cauliflower with Turmeric and Cumin

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