Roasted Cauliflower
1 big Cauliflower, cut into 1 inch flowerets
1/4 cup olive oil
2 garlic cloves, minced
2 teaspoons turmeric
1 teaspoon ground cumin or cumin seeds
1/2 teaspoon crushed red chili pepper
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 cup chopped almonds
2 tablespoons chopped cilantro
Preheat the oven to 425 °F. In a small bowl combine the oil, garlic,
turmeric, cumin, red pepper, salt, and black pepper. Place the cauliflower florets in a large
bowl, drizzle the oil-spice mixture over the cauliflower and toss to coat. Spread the
cauliflower on a large rimmed baking sheet. Roast, stirring occasionally, until the
cauliflower is lightly browned on the edges and tender, 40 to 45 minutes. Remove the
cauliflower from the oven, top with nuts and cilantro and serve hot.
Note: You can add other of your favorite vegetables like pumpkin or carrot.
Yield: 6 Servings
