ROASTED CAULIFLOWER WITH TURMERIC AND CUMIN RECIPES
ROASTED CAULIFLOWER WITH TURMERIC AND CUMIN RECIPE | FOOD ...
"I love this hot or cold, by itself or as part of a larger meal," says Sera Pelle of this cauliflower dish that’s a vibrant yellow from turmeric and fragrant with cumin, cilantro and mint.More Delicious Roasted Vegetable Recipes
Provided by Food & Wine
Total Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 9
Steps:
- 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. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
- Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
- Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve.
TURMERIC-ROASTED CAULIFLOWER RECIPE | EATINGWELL
Roasting cauliflower transforms it into a crispy, tender vegetable. A sponge for other flavors, cauliflower can absorb any spice mix or marinade you add, like this warm and toasty combination of turmeric, cumin and garlic. Serve as a simple side dish, or stir it into salads or grain bowls to add more plant power.
Provided by Carolyn Casner
Categories Healthy Roasted Cauliflower Recipes
Total Time 30 minutes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until browned and tender, 15 to 25 minutes. Drizzle lemon juice over the cauliflower.
Nutrition Facts : Calories 123.8 calories, CarbohydrateContent 9.6 g, FatContent 8.9 g, FiberContent 3.7 g, ProteinContent 3.5 g, SaturatedFatContent 1.4 g, SodiumContent 284.7 mg, SugarContent 3.3 g
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- Preheat the oven to 350°F. Slice the cauliflower florets lengthwise in half or quarters, so they are about a ¼ to ½-inch-thick. Place in a large bowl and set aside. In a mortar and pestle, crush the cumin seeds and salt together until finely ground. Add to the cauliflower along with the olive oil and turmeric. Toss to evenly coat the cauliflower pieces. Arrange the cauliflower in a 9 x 13-inch non-stick roasting pan, and transfer to the preheated oven. Roast, tossing once half way through, until the edges of the florets are golden and the smaller pieces are crisp, approximately 45 minutes. Remove from the oven and serve immediately.
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