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Roasted Cauliflower with Turmeric and Cumin
© Paul Costello

Roasted Cauliflower with Turmeric and Cumin

  • 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.

  1. 1 cup safflower or sunflower oil
  2. 1 tablespoon ground cumin
  3. 2 teaspoons turmeric
  4. 2 teaspoons crushed red pepper
  5. Sea salt
  6. 4 heads of cauliflower—halved, cored and cut into 1-inch florets
  7. 1/4 cup pine nuts
  8. 2 tablespoons chopped cilantro
  9. 1 tablespoon chopped mint
  1. Preheat the oven to 425°. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 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.
Make Ahead

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

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