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Roasted Cauliflower with Turmeric and Cumin

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< 1 min read
Summary

This dish is great hot or cold and is absolutely perfect served alongside grilled organic tempeh and a sweet potato. Or, simply, enjoy it as a snack! The healing spices and nourishing cauliflower will help keep your immune system strong and spirits high.

Yields2 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients

 ½ cup chickpea brine (drained from a 15-ounce can of chickpeas [or vegetable broth])
 1 tbsp ground cumin
 2 tsp ground turmeric
 1 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
If you have leftovers and prefer them hot, you can reheat them in the oven at 425 degrees fahrenheit for 15 minutes.

Substitutions and additions
Don’t love cilantro? Sprinkle with parsley or mint for extra flavor and nutrition.

If you enjoy a smoky flavor, sprinkle with smoked paprika before baking.

These are also delicious when dipped in your favorite vegan dressing like a cashew or tahini ranch.

Alternative to baking
If you have one, these would be delicious and crispy baked in an air fryer!

Recipe from WHOLE Life Club (WLC).

Ingredients

 ½ cup chickpea brine (drained from a 15-ounce can of chickpeas [or vegetable broth])
 1 tbsp ground cumin
 2 tsp ground turmeric
 1 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