Roasted Cauliflower with Turmeric and Cumin (10.03.12)

Posted at 11:38 AM, Oct 03, 2012
and last updated 2012-10-03 19:54:05-04

by Jennifer Burns, Dan’s Market

  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons turmeric
  • 1 teaspoon crushed red pepper
  • 2 heads of cauliflower, cored and cut into 1-inch florets
  • 1/4 cup pine nuts
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon basil, chopped
  • Salt and Pepper, to taste

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 and pepper. Spread the cauliflower in an even layer and bake for 30-40 minutes, until browned and tender.

Meanwhile, in a pie plate, toast the pine nuts for 2-3 minutes. Let cool. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and basil.