Recipe: Roasted Cauliflower with Turmeric and Cumin

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