Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 45 minsTotal Time 55 minsIngredients
½ cup chickpea brine (drained from a 15-ounce can of chickpeas [or vegetable broth])
1 tbsp ground cumin
2 tsp ground turmeric
½ tsp crushed red pepper (optional)
¼ tsp black pepper
1 cauliflower head (halved, cored and cut into 1-inch florets)
¼ cup pistachios (shelled & crushed, or sunflower seeds)
¼ cup cilantro (chopped)
¼ tsp sea salt (optional)
Directions
1 Preheat the oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
2 Spread out cauliflower florets evenly on a parchment-lined baking sheet.
3 In a small bowl, combine chickpea brine or vegetable broth, cumin, turmeric, crushed red pepper, and pepper.
4 Drizzle the cauliflower with the spiced mixture. Use a pastry brush to fully coat the cauliflower.
5 Lightly sprinkle additional pepper on the cauliflower while it’s evenly spread out on the baking sheet.
6 Bake for 45 minutes until golden and tender.
7 While the cauliflower is baking, spread the pistachios in a pie plate and bake in the oven for 2 minutes.
8 Once the cauliflower is finished baking, transfer to a bowl, sprinkle with pistachios, cilantro, and salt, if using.
Chef's Notes
Reheat leftovers
Substitutions and additions
Alternative to baking
Ingredients ½ cup chickpea brine (drained from a 15-ounce can of chickpeas [or vegetable broth])
1 tbsp ground cumin
2 tsp ground turmeric
½ tsp crushed red pepper (optional)
¼ tsp black pepper
1 cauliflower head (halved, cored and cut into 1-inch florets)
¼ cup pistachios (shelled & crushed, or sunflower seeds)
¼ cup cilantro (chopped)
¼ tsp sea salt (optional)
Directions 1 Preheat the oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
2 Spread out cauliflower florets evenly on a parchment-lined baking sheet.
3 In a small bowl, combine chickpea brine or vegetable broth, cumin, turmeric, crushed red pepper, and pepper.
4 Drizzle the cauliflower with the spiced mixture. Use a pastry brush to fully coat the cauliflower.
5 Lightly sprinkle additional pepper on the cauliflower while it’s evenly spread out on the baking sheet.
6 Bake for 45 minutes until golden and tender.
7 While the cauliflower is baking, spread the pistachios in a pie plate and bake in the oven for 2 minutes.
8 Once the cauliflower is finished baking, transfer to a bowl, sprinkle with pistachios, cilantro, and salt, if using.
Roasted Cauliflower with Turmeric and Cumin
