Roast Cauliflower with Cumin and Turmeric

Eat this; stick it to the man

Cauliflower: Broccoli's poor, pale cousin.

You probably don’t eat enough vegetables. I know I don’t.

The man recommends 10 – 15 servings of fruits and veggies per day. A serving is about the size of an apple; not very large, but 15 is a lot of them! I try to get as many servings in as possible. I feel…lighter when I do, if you know what I mean (wink, wink).

Eating the same vegetables the same way over and over is BO-RING! Once boredom sets in, I feel less inclined to eat them.

Cauliflower is tough to make interesting. There are the obvious methods: with cheese sauce (too much work) or as mock mashed potatoes (seriously, just eat potatoes). Recipes abound for those on the internets, I’m sure. Recipes like that mask the flavour, though.

I prefer roasting it. Roasting brings out the flavour of cauliflower much better than steaming or boiling, I find. The spices I chose just seemed natural. I’m sure I saw this in a cookbook and then promptly forgot about it. I certainly didn’t come up with this combination. That’s the thing about cooking: it’s all been done before. This is great as a side with any meat any time of year. Chicks love it.

It takes no time at all to prep and requires no other effort until eating.

  • 1 medium head cauliflower
  • Olive oil, salt, pepper
  • 1 tbsp cumin
  • 1 tsp turmeric

Heat the oven to 400F.

Core the cauliflower and split into florets. Place in a large bowl.

Coat with the oil, season with the salt and pepper to taste (I use two pinches of salt and one of pepper). Sprinkle on the cumin and turmeric. Toss until well coated.

Place in any vessel that’s oven safe in one layer.

Cook for 20 – 30 minutes until soft.

Serve warm.

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Jason Kemp is a geek trapped in a cool guy's body. He hand crafts software for the web and mobile devices. He excels at user interface design, the deadlift and barbecue. He is @ageektrapped across the internet.

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