Turmeric Roasted Cauliflower
Turmeric and cumin add a new dimension of flavour to vegetables. It takes no time to toss pieces of cauliflower in this mixture of ingredients often at hand. Make a side dish that will sing, any night of the week. Adjust the ingredients according to the amount of cauliflower you're using. Don't stint! And roast the flowerets until you have a few nice and crisp edges. This recipe came almost exactly from Two Peas and their Pods, but I've lowered the temperature to 425 degrees. Turned out perfectly.
Other flavourful cauliflower options: Cauliflower with Almonds, Raisins & Capers, and Cauliflower Salad with Olives & Bread Crumbs. Back to Side Dishes.
Ingredients
1 large head cauliflower about 2 pounds
4 medium garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes or ground chilli powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Method
Preheat an oven to 425 degrees F.
Chop the cauliflower into florets. Peel and mince the garlic.
In a large bowl, mix the cauliflower and garlic with the olive oil, cumin, paprika, turmeric, red pepper flakes, salt, and black pepper. Toss until completely coated, leaving no liquid in the bowl.
Spread the cauliflower in a single layer onto a rimmed baking sheet OR alternately, line the baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the baking sheet.
Roast for 25-35 minutes or until the cauliflower is tender and browned, stirring once or twice. Serve immediately or at room temperature..
Turmeric and cumin add a new dimension of flavour to vegetables. It takes no time to toss pieces of cauliflower in this mixture of ingredients often at hand. Make a side dish that will sing, any night of the week. Adjust the ingredients according to the amount of cauliflower you're using. Don't stint! And roast the flowerets until you have a few nice and crisp edges. This recipe came almost exactly from Two Peas and their Pods, but I've lowered the temperature to 425 degrees. Turned out perfectly.
Other flavourful cauliflower options: Cauliflower with Almonds, Raisins & Capers, and Cauliflower Salad with Olives & Bread Crumbs. Back to Side Dishes.
Ingredients
1 large head cauliflower about 2 pounds
4 medium garlic cloves
2 tablespoons extra-virgin olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes or ground chilli powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Method
Preheat an oven to 425 degrees F.
Chop the cauliflower into florets. Peel and mince the garlic.
In a large bowl, mix the cauliflower and garlic with the olive oil, cumin, paprika, turmeric, red pepper flakes, salt, and black pepper. Toss until completely coated, leaving no liquid in the bowl.
Spread the cauliflower in a single layer onto a rimmed baking sheet OR alternately, line the baking sheet with parchment paper or a silicone mat, then place the cauliflower in a single layer on the baking sheet.
Roast for 25-35 minutes or until the cauliflower is tender and browned, stirring once or twice. Serve immediately or at room temperature..