Roasted Tumeric Cumin Cauliflower

Roasted Tumeric Cumin Cauliflower


  • Olive oil spray
  • 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 (PHASE 2 Option)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped mint (optional)


  1. Preheat the oven to 425°. In a small bowl, combine the oil spray, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt.
  2. On 2 large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt.
  3. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
  4. PHASE 2 OPTION: Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
  5. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve.
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