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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.


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  • Total Time:
  • Servings: 8

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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


  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.

Photo © Paul Costello Published March 2012

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