Roasted Cauliflower with Turmeric, Cumin, & Coriander
Every now and then we need something new. Just a little new. Not too new, but something new enough. For me, that was this recipe using spices I know I like but don't use enough - turmeric, cumin, and coriander.
Roasted Cauliflower with turmeric and spices
1 large cauliflower
1/2 teaspoon turmeric
1/2 teaspoon paprika, plus more to finish
1 teaspoon roasted, ground cumin
1 teaspoon ground coriander
1/2 teaspoon sea salt
3 tablespoons sunflower seed or coconut oil
Freshly milled pepper
Yogurt, to finish
Handful cilantro leaves, for garnish
Heat the oven to 425 degrees Fahrenheit. Cut the cauliflower into small florets and slice or dice the stem. Toss with the spices, salt, and the oil until well coated, then turn onto a sheet pan in a single layer and roast until tender, about 30 minutes, possibly longer depending on the size of the florets. Turn the cauliflower as it cooks so that it browns evenly.
When done, turn the cauliflower out onto a platter. Taste a piece for salt and add more if needed. Season with pepper, drizzle yogurt over all, add a final dash of paprika, and garnish with the cilantro leaves. Serve warm or at room temperature.
Total prep and cook time: 40 minutes, depending on how precise you cut your florets.
The flavor is sweet and nutty and gobbled up quickly! If you're looking for a dish with a hint of Tunisian or Middle Eastern flair, this is it! Combined on a vegetable plate for a vegetarian dinner or accompanying roasted chicken, lamb, or even steak, you're certain to make this dish again!
Remove the yogurt to make it vegan. It's naturally gluten-free so it will please a variety of tastes!