Recipes Roasted Cauliflower with Turmeric and Cumin 5.0 (3,370) 3 Reviews "I love this hot or cold, by itself or as part of a larger meal," says chef Sera Pelle about this roasted cauliflower recipe. The dish is a vibrant yellow from turmeric and fragrant with cumin, cilantro, and mint. By Food & Wine Editors Updated on November 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Paul Costello Active Time: 20 mins Total Time: 1 hrs 20 mins Yield: 8 servings Ingredients 1 cup safflower or sunflower oil 1 tablespoon ground cumin 2 teaspoons turmeric 2 teaspoons crushed red pepper 1/2 teaspoon sea salt, plus more for seasoning 4 heads cauliflower, halved, cored, and cut into 1-inch florets 1/4 cup pine nuts 2 tablespoons chopped cilantro 1 tablespoon chopped mint Directions Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt. On two 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. Rate it Print