1 head cauliflower leaves trimmed and end of the core removed
2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
When roasted cauliflower is transformed from vegetable wallflower to attractive life of the party. This vegetarian recipe is straightforward, healthful and simple…
The key to preparing this dish how you handle the cauliflower – it’s important to cut it in cross-sections rather than florets. Adding turmeric gives you golden cauliflower with lovely brown edges. And both turmeric and olive oil have anti-inflammatory properties, which make this recipe even better for people with multiple sclerosis.
1. Preheat the oven to 450°F.
2. Cut the cauliflower in half, from top to bottom. Cut each half from top to bottom in half-inch cross sections, resulting in a mixed bag of whole cauliflower “steaks” and flat florets. This is one of the very few cases where it’s OK to cut a vegetable into different sizes because the width will be more or less the same whether you have a whole “steak” or smaller pieces.
3. Transfer the cauliflower to a baking sheet large enough to accommodate all the pieces with a little space to spare, or use two baking sheets, or cook in two batches.
4. In a small bowl or measuring cup, combine the olive oil, turmeric, salt and pepper. Use a fork or whisk to combine well. Drizzle the spiced olive oil over the cauliflower. Use your best tools (your clean hands) to coat the florets, covering them completely.
5. Place the baking sheet(s) in the center of the oven and roast for 20 to 30 minutes, rotating the baking sheet halfway through to ensure even browning. The cauliflower should be a beautiful yellow color from the turmeric and nicely browned on the edges from the caramelization.
Author: Tom Green
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