Roasted Cauliflower with Turmeric and Cumin

5.0
(3,370)
3 Reviews

"I love this hot or cold, by itself or as part of a larger meal," says chef Sera Pelle about this roasted cauliflower recipe. The dish is a vibrant yellow from turmeric and fragrant with cumin, cilantro, and mint.

By
Sera Pelle
Sera Pelle
Sera Pelle is a Los Angeles-based chef who specializes in vegan cooking. She was an opening chef at Mohawk Bend, a gastropub in Echo Park, where her roasted cauliflower dish was a staple on the menu.
Food & Wine's Editorial Guidelines
Updated on November 4, 2022
Roasted Cauliflower with Turmeric and Cumin
Photo: © Paul Costello
Active Time:
20 mins
Total Time:
1 hr 20 mins
Yield:
8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup safflower or sunflower oil

  • 1 tablespoon ground cumin

  • 2 teaspoons turmeric

  • 2 teaspoons crushed red pepper

  • 1/2 teaspoon sea salt, plus more for seasoning

  • 4 heads cauliflower, halved, cored, and cut into 1-inch florets

  • 1/4 cup pine nuts

  • 2 tablespoons chopped cilantro

  • 1 tablespoon chopped mint

Directions

  1. Preheat the oven to 425°F. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt.

  2. On two 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.

Make Ahead

The cauliflower can be prepared through Step 2 and refrigerated overnight; reheat before combining with the pine nuts and herbs.

Originally appeared: March 2012

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