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Recipe: Roasted Cauliflower with Turmeric and Cumin

Side Dishes - Vegetables
ROASTED CAULIFLOWER WITH TURMERIC AND CUMIN

"Turmeric turns the roasted cauliflower to a vibrant, sunny yellow."

1 head cauliflower (2 to 2 1/2 pounds)
5 tablespoons canola oil
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon groiund cayenne pepper
1/2 teaspoon kosher or sea salt
1 teaspoon chopped fresh cilantro (for garnish)
1 teaspoon chopped fresh mint (for garnish)

Preheat the oven to 425 degrees F.

Cut cauliflower into florets that are 1- to 1 1/2-inches in diameter and about 2-inches in length. Put cauliflower into a plastic bag.

In a small bowl, combine oil, cumin, turmeric, cayenne and salt; pour over florets, close bag and toss well to coat the florets evenly. Spread in an even layer onto a rimmed baking sheet.

Bake 20 to 30 minutes, or until undersides are golden. Turn and bake about 10 more minutes, or until tender when tested with a fork.

Serve warm or at room temperature, sprinkled with cilantro and mint.

Serves 12 as an appetizer, 6 as a side dish
Source: San Francisco Chronicle, December 2012
MsgID: 3157234
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 12-02-14 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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"Adjust the amount of crushed red pepper to meet your desired level of heat." - From: Spice Islands

"...a super-special, slightly exotic side dish - with a minimum amount of effort." - From: Cook Like a Rock Star

"Cauliflower shines when paired with boldly flavored ingredients like capers, mustard, and olives." - From: Brassicas
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