Turmeric Roasted Cauliflower

From inthekitchenwithkath.com

(Adapted from a recipe posted by Sandy of reluctantentertainer.com who credited the recipe to Gina Homolka’s The Skinnytaste Cookbook)

Serves 4


The recipe calls for a bit of cilantro to garnish the cooked cauliflower. It’s a nice touch but can be omitted if you don’t have any on hand. I didn’t use it the first time I made it.


6 heaping cups of cauliflower florets (from a 1½ - pound cauliflower), cut into 1-inch pieces

3 garlic cloves

¼ cup olive oil

Salt, to taste

1 teaspoon turmeric

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

2 tablespoons chopped cilantro


1.  Preheat the oven to 450°.

2.  Put the cauliflower in a large bowl.

3. Lay a large chef’s knife flat on the garlic with the blade facing away from you. Press (or smack) the blade with your fist to smash the garlic cloves. Put the garlic in the bowl with the cauliflower.

4. Pour the olive oil over the cauliflower and toss so it is well distributed.

5. Sprinkle the cauliflower with salt.

6. Stir the turmeric, cumin, and pepper flakes together.

          7. Sprinkle the spices over the cauliflower and stir well. Spread the cauliflower out on a large rimmed baking sheet, covered with parchment if desired.

          8. Roast for about 25 minutes, stirring once when it’s about half done.

          9. Garnish with cilantro, if desired, and serve.