We scored on two accounts with this recipe and so can you. Are you always looking for fresh new ways to prepare cauliflower? Do you work at adding more turmeric to your dishes because of its health implications? Yes? This dish is for you!
More and more folks are discovering the rich flavors of roasted vegetables. So you can expect some fine flavor with roasted cauliflower but then add some heady seasonings like onion, garlic and coriander seed! Eureka!
This recipe comes from Food and Wine, written up by Su-Mei Yu. I’ve adapted the recipe to fit our tastes and changed the cooking method a bit for the same reason. You may want to check out the original (here).
Roasted Cauliflower Ingredients
- 1 head cauliflower cut into flowerettes or bite-sized pieces
- 1 teaspoon coriander seeds
- 1 teaspoon white peppercorns
- 1/4 cup extra-virgin olive oil
- 1 teaspoons powdered turmeric
- 1/2 teaspoon red pepper flakes
- 2 tablespoon minced garlic
- Sea salt to taste
- Fresh lemon juice (optional)
- 2 spring onions, thinly sliced
- 2 tablespoons minced cilantro
Roasted Cauliflower Steps
- Preheat the oven to 350 degrees.
- Toast the coriander seeds and peppercorns in a small heavy skillet until they smell fragrant. This happens quickly. Stay close. When the seeds are toasted pour them into a spice grinder and allow them to cool before grinding to powder.
- In a small bowl mix the ground spices with turmeric and red pepper flakes. Add the olive oil and blend well.
- Place the cauliflower on a large rimmed baking sheet and drizzle with the olive oil mixture.
- Toss the cauliflower until every piece is completely coated with the seasoned oil.
- Spread the cauliflower pieces on the sheet to give each one maximum roasting space. Do not pile them.
- Roast for about 20 minutes then stir or turn the pieces for more even roasting and return to the oven.
- At about 30 minutes add the garlic to the pan and toss to combine it well. Roast for another 10 minutes.
- Pierce with a fork to test for doneness.
- Taste for salt. Make adjustments.
- You may want a bit more olive oil and perhaps a good squeeze of lemon.
- Stir in most of the sliced spring onion, saving some for garnish.
- Garnish with onion and minced cilantro.
This dish is delicious served at any temperature. It can also be reheated for another meal if you have any leftovers. Heat in a heavy skillet with a tight fitting lid. Add just a bit of water to help rehydrate the cauliflower.