Roasted Turmeric Cauliflower
This is one of my most-loved dishes from my favourite restaurant in southern Spain (Tarifa Eco Centre, if you’re ever in that part of the world). All of their food is incredible and seasonally produced which is something that I really like, even though it means that I can’t get this dish all year round!. I made sure to become good friends with the staff there so that I could learn how to make this and have it whenever I like.
Time to make: 45 minutes
2 tbsp olive oil
1 tbsp ground cumin
1 tbsp turmeric
1 tsp crushed red pepper
½ tsp salt
1 head cauliflower, cored and cut into florets
70g pine nuts or almonds
2 tbsp coriander, chopped
1 tbsp mint, chopped
Pomegranate seeds, to garnish (optional)
Preheat oven to 160°C (320°F). In a small bowl, combine the olive oil, cumin, turmeric, red pepper and salt.
On a large baking tray, drizzle with cauliflower with the spiced oil and toss well to thoroughly coat. Spread the cauliflower in an even layer, season with salt and bake for about 40 minutes or until browned and tender. Meanwhile, toast the pine nuts in a large dry frying pan for about 1 minute.
Transfer the cauliflower to a large serving bowl. Sprinkle with the toasted pine nuts, coriander, mint, and pomegranate seeds and serve.