Roasting cauliflower imparts a new dimension to a rather bland vegetable. Cauliflower can absorb any spice added to it. A combination of turmeric, cumin, salt, and pepper produces a toasty and crispy veggie worthy of eating straight out of the oven with a sprinkle of lemon. It’s a rich, golden addition to any salad or side dish.
Yield: 4
Time: 30 minutes
Ingredients:
The key is to cut the florets in a way that there is one flat side for browning and to roast at a high temperature.
- 6 cups (600 g) cauliflower florets, about 1 small head
- 3 Tbsp olive oil
- 2 tsp ground turmeric
- 1 tsp cumin
- 1 tsp coarse sea salt
- 1 tsp freshly ground pepper
Preparation:
Preheat oven to 425°F/220°C.
Whisk olive oil, turmeric, cumin, salt and pepper in a bowl large enough to hold the cauliflower florets. Toss to cover florets well on all sides. Place florets on a baking sheet with the stem flat side down. Roast florets for about 15-20 minutes, turning florets on the other side half-term.
Serve cauliflower warm or at room temperature.
