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"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.More Delicious Roasted Vegetable Recipes

Food & Wine
March 2012

Gallery

© Paul Costello

Recipe Summary

active:
20 mins
total:
1 hr 20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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