In case you hadn’t noticed, it’s still winter. Winter is the season of roasted veggies. I’ve learned that there are lots of vegetables I can get Mike to eat if I roast them. Cauliflower is one such vegetable.
Generally I stick with sea salt and black pepper when I roast vegetables. But one time I was roasting cauliflower, and I decided to add tumeric. I’m happy about that decision.
I’ve read numerous recipes that say that tumeric doesn’t really have flavor and that its main virtue is the color it adds to food. I won’t deny that it adds color. (See above.) However, it takes a recipe like this one to see that tumeric certainly adds a distinct flavor. I would describe it as “earthy.” (I realize that doesn’t mean much. Still, I encourage you to give it a try.)
- 1 head of cauliflower, washed and cut into florets
- 1-2 tablespoons vegetable oil
- 1/2 teaspoon ground tumeric
- ~1/4 teaspoon sea salt
- black pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Put the cauliflower in a large casserole dish or rimmed baking sheet.
- Drizzle the cauliflower with oil, then toss to coat.
- Add the tumeric, a big pinch of salt, and a few cranks of black pepper. Toss again to make sure that the cauliflower is evenly coated.
- Roast cauliflower in the oven for 40-60 minutes, mixing every 20 minutes or so, until cauliflower reaches desired doneness. Serve.
The cooking time really comes down to how brown you like your cauliflower. (Well, and your oven, I suppose.) I ended up roasting this particular batch for 50 minutes. I mixed it up at the 20 minute and 40 minute marks.
If, like me, you enjoy lots of caramelized bits, then it is important to remember that you want your cauliflower dry before it goes in the oven. (This goes for any roasted vegetable really.) So, either wash it ahead of time and let it sit out to dry, or do a very thorough job of toweling it off.
Sometimes it’s nice to quarter an onion or two and throw that in as well. Or add some crushed cayenne. I was keeping things basic here.