Roasted Cauliflower with Turmeric and Cumin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 cup(s) safflower or sunflower oil |
1 tablespoon(s) ground cumin |
2 teaspoon(s) turmeric |
2 teaspoon(s) crushed red pepper |
sea salt |
4 head(s) cauliflower--halved, cored and cut into 1-inch florets |
1/4 cup(s) pine nuts |
2 tablespoon(s) chopped cilantro |
1 tablespoon(s) chopped mint |
Directions:
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.
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