This is a delicious dish that can be eaten hot or cold. In my previous post on turmeric I cited that when combined with cauliflower turmeric has health benefits for prostrate cancer. Check my previous post for all the other health benefits of consuming turmeric.
1/4 cup olive oil
1/2 tablespoon of ground cumin
1/2 tablespoon of turmeric
1 teaspoon of crushed red pepper
sea salt
1 head of cauliflower cut into florets
1/4 cup pine nuts
1 tablespoon of chopped cilantro
2 teaspoons of chopped mint
1. Preheat oven to 425 degrees. In a small bowl combine the oil, cumin, turmeric, crushed red pepper and salt.
2. On a large rimmed baking sheet drizzle the cut cauliflower with the spiced oil mixture. Use your hands to coat all pieces. Spread the cauliflower in an even layer and roast until caramelized and brown. Approximately 45 minutes, tossing once or twice so all sides brown evenly.
3. Meanwhile roast the pine nuts in a cast iron, or other heavy bottom pan until toasted brown. Be careful these will burn, and they only take a minute or two.
4. Transfer the cauliflower to a large serving bowl. Sprinkle with pine nuts and herbs.
** I got this recipe from the March issue of Food and Wine. There is a good article on Christopher Wilcox and his partner chef Sera Pelle. I invite you to check it out, she has lots of yummy healthful recipes.
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