Roasted Cauliflower – Golden Hued & Lightly Spiced
Deeply roasting cauliflower enhances its subtle nutty, sweet flavors. Taking a cue from a number of today’s best chefs, my roasted cauliflower now gets a final few minutes under the broiler to lightly blacken it. By charring the top side only, roasted cauliflower becomes more complex, with additional depth and layers of flavor and texture from crisp and tender, to spiced and earthy.
Who would have thought that lightly blackened roasted cauliflower, golden hued from turmeric and lightly spiced from cumin and turmeric, would be so tasty? Almost addictively so, judging from the amount of roasted cauliflower I’ve enjoyed eating these last couple of weeks while refining the recipe.
Sauce it, dip it, dress it
Enjoy Roasted Cauliflower as an appetizer, salad, side dish or entrée. Complete it with your favorite sauce, dip or dressing. Here are some of my favorite combinations…so far:
Roasted Cauliflower – Boldly Flavored, Deeply Roasted
Deeply roasting cauliflower enhances its subtle nutty, sweet flavors. By charring only the top of the cauliflower, you’ll enjoy additional depth and layers of flavor and texture from crisp and tender, to spicy and earthy. The cauliflower stem can be cut into 1/2-inch thick juliennes. Add them to the florets and toss all together with the spice mix.
Naturally gluten and dairy-free.
Serve Roasted Cauliflower with your favorite dressing or sauce as an appetizer, salad, side dish or entrée. Some of my favorite combinations so far include: Tahini Sauce with Fresh Herbs & Spice, Spicy Peanut Sauce, Pesto, Sumac Lemon Yogurt Sauce, Carrot/Ginger Dressing, etc.
Makes 2-4 servings Printer-Friendly Recipe
Active Time 20 minutes
Total Time 50 minutes
10 cups 1-1 ½ inch cauliflower florets and julienned stems (2 ½ pound head of cauliflower)
2 tablespoons coconut oil, melted
2 teaspoons ground cumin
1 teaspoon ground turmeric
¼ teaspoon sea salt
8 twists freshly ground pepper
1-2 tablespoons coarsely chopped fresh herbs, i.e., parsley, cilantro, mint or chives
- Heat the oven to 425 degrees. Line a rimmed baking sheet, approximately 13 x 18 inches, with foil.
- Combine the coconut oil, cumin, turmeric, salt and pepper in a large bowl. Toss in the cauliflower florets and julienned stem, coating them with the spice mixture as evenly as possible. Transfer the cauliflower, flat side down, to the prepared baking sheet.
- Bake for 25 minutes.
- Change the temperature from bake to high broil. Broil the cauliflower 2 minutes. Turn the baking sheet 180 degrees and broil another 2 minutes, or until blackened in spots but not burnt.
- Transfer to a serving platter and sprinkle with the optional fresh herbs. Serve with your favorite sauce, dip or dressing.