Prep / Cook / Total 30 / 30 / 60min
Ingredients
• 1 cup safflower or sunflower oil
• 1 tablespoon ground cumin
• 2 teaspoons turmeric
• 2 teaspoons crushed red pepper
• sea salt
• 4 heads of cauliflower, halved, cored and cut into 1-inch florets
• 1/4 cup pine nuts
• 2 tablespoons chopped cilantro
• 1 tablespoon chopped mint
Instructions
Step 1. Preheat the oven to 220°C. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt.
Step 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.
Step 3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
Step 4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve.
Editor’s Note
“Recently I had a similar dish for lunch at a restaurant. The roasted turmeric cauliflower was served on a bed of spinach and draped with grilled haloumi cheese. To die for!!!!”
