Food and Wine Roasted Cauliflower with Turmeric and Cumin

Growing up almost all of the vegetables that my mom prepared were steamed. She loved her steamer basket and used it frequently. After I got married I followed in my mothers footsteps and prepared most vegetables steamed, occasionally sauteed. When my kids started eating vegetables I quickly discovered that steamed vegetables weren't the most popular dinner table item and I branched out to new cooking techniques. One of the easiest and most flavorful ways to prepare vegetables that I have discovered is roasted. My family loves roasted vegetables and I make them frequently. The March issue of Food and Wine magazine had a recipe for Roasted Cauliflower with Turmeric and Cumin, which looked flavorful and simple.

This recipe has 9 ingredients. It takes an hour and 20 minutes, twenty minutes of which is active and makes 8 servings. I had no problems finding any of the ingredients at my local grocery store and I made no ingredient modifications. Instead of toasting the pine nuts in the oven, I used the stove. I find it easier to toast nuts on the stove and it saves time. For the oil I used sunflower oil since I have never been able to find safflower oil at any of my local grocery stores. Make sure to toss the cauliflower during cooking time to prevent burning. I followed the remainder of the recipe as written.

Roasted cauliflower is always popular in my house and this recipe was no exception. The crushed red pepper gives the vegetables a nice flavorful undertone, while the cilantro and mint keep the dish from getting overly spicy. I love how vibrant the cauliflower looked on the plate from the turmeric and the fresh herbs provided a great fragrant taste. Overall, another great roasted vegetable recipe that I would definitely use again.

For the recipe go to Roasted Cauliflower with Turmeric and Cumin.