Roasted Cauliflower, with Turmeric & Garlic

January 6, 2011

I love cauliflower raw or roasted, pureed or sauteed. But roasting cauliflower is so easy and delicious, it winds up being my go-to preparation method when the weather turns cool and a hot oven warming my kitchen is an added bonus of cooking.

I cut up a large head of cauliflower into bite-sized pieces, and put them in a single layer on a baking sheet. Then I drizzle it with just a little olive oil. Cauliflower takes any spice nicely, but this time I used turmeric (an earthy, slightly ginger-y tasting spice that imparts an orange color to the vegetable), garlic, salt, and olive oil. Sprinkle your seasoning on top, then toss the whole mess with your hands so every pieces has a little oil and spice coating. Roast at 400° F for about 30 minutes, or until the cauliflower is softened and starting to brown.

I even like the roasted leftovers cold from the fridge the next day. You can do the same thing with broccoli as well, which is a nice change from steaming or sauteing.

Filed under: Veggie Sides

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5 Comments

  • 1. Jodi  |  January 7, 2011 at 3:41 pm

    Looks delicious!

  • 2. Aunt Barbara  |  January 7, 2011 at 4:45 pm

    I’ve never thought of turmeric with cauliflower. I certainly will try this.

  • 3. meri  |  January 9, 2011 at 10:25 am

    that looks so yummy. i love cauliflower.

  • 4. Kalyn’s Kitchen: So&hellip  |  February 2, 2011 at 12:17 am

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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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