- Servings : 4-6
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
Roasted cauliflower is one of my go-tos. It’s easy, simple, not expensive and can be transformed to fit almost any cuisine. By roasting the cauliflower you transform it from a bland vegetable ubiquitous with veggie platters to an earthy, delicious side dish. The edges get a little crispy, almost burnt as do those little pieces that tend to fall off and the rest get a golden brown crunchy outside. Roasted cauliflower is also delicious mixed with other vegetables, nuts or fresh herbs, but this one is so yummy that it stands on its own. The turmeric and curry powder give it an amazing sunny yellow hue that looks great on the table and the sumac has a tart, lemony taste perfect to cut through the earthiness. Let me know what else you use or what you would like to see me post about.
- 1 head of cauliflower
- 2-3 Tbsp oil
- 2 tsp sumac*
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp mild curry powder
Pre-heat oven to 375F.
Cut the cauliflower in half and remove the tough core and outer leaves.
You can either break or cut the cauliflower into small florets. I like to have a variety of sizes because I like when I get some a bit more crispy and some a little more tender. I try to follow the lines of the cauliflower stems because I like them to retain their roundish shape. Most pieces should be about 2 inches.
Place all the pieces (even the little tiny parts that fall off) into a bowl and pour the oil and all the spices on top.
Toss the cauliflower so the spices are coating it evenly (be careful because turmeric can stain clothing!).
Dump the cauliflower on a parchment lined baking sheet and spread it out so that there is room between the pieces and they aren’t all on top of each other (you want it to roast not steam).
Cook for 25-35 minutes checking about halfway through and moving them around on the sheet.
They are done when the tip of a knife can be inserted easily.
TIP: It is important to note that cooking times are not a guarantee. Everyone’s ovens are different and don’t always heat up the same way. Take cooking times as a suggestion. Don’t put a timer on for 30 minutes and expect to come back to a perfectly done dish. If a recipe says 25-35 minutes, check it around 15 minutes to see how its progressing.
*Sumac is a spiced used in many countries around the world. It is dark red in colour and has a lemony flavour. You can now find it in most grocery stores in the spice aisle. You could also substitute lemon zest for it in this recipe.