Golden roasted cauliflower
"Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork," said Marin County cookbook author Rebecca Katz. "The spices make the dish sing."
Cookbook author Rebecca Katz
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1 medium head cauliflower (about 2 1/2 to 3 lb.), cut into 1 1/2-inch florets (about 8 cups)
2 tbsp. extra virgin olive oil
1/2 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. freshly ground pepper
1/4 tsp. coriander
1 tbsp. minced garlic
1 tsp. lemon juice
1 tbsp. finely chopped parsley or cilantro
Place the rack in the middle of the oven and preheat to 450 degrees. Line a baking sheet with parchment paper.
Toss cauliflower with olive oil, salt, cumin, turmeric, pepper, coriander and garlic. Spread in an even layer on the prepared pan and bake until cauliflower is golden and tender, about 25 to 35 minutes. Toss with lemon juice and parsley or cilantro.
Variations: If you're not in a spicy mood, omit the spices and toss the cauliflower with olive, salt and pepper.
Recipe reprinted with permission from "The Longevity Kitchen," Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo by Leo Gong.