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 you stay healthy and well.
Eco-Friendly Print
Print with all Pictures
Yields2 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins
Ingredients
½cupchickpea brine (drained from a 15-ounce can of chickpeas [or vegetable broth])
1tbspground cumin
2tspground turmeric
½tspcrushed red pepper (optional)
¼tspblack pepper
1cauliflower head (halved, cored and cut into 1-inch florets)
¼cuppistachios (shelled & crushed, or sunflower seeds)
¼cupcilantro (chopped)
¼tspsea 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!
Ingredients
½cupchickpea brine (drained from a 15-ounce can of chickpeas [or vegetable broth])
1tbspground cumin
2tspground turmeric
½tspcrushed red pepper (optional)
¼tspblack pepper
1cauliflower head (halved, cored and cut into 1-inch florets)
¼cuppistachios (shelled & crushed, or sunflower seeds)
¼cupcilantro (chopped)
¼tspsea 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.
Stay up to date on the latest breakthroughs in nutrition, health, and lifestyle medicine.
"*" indicates required fields
By entering your information here, you are agreeing to receive messages from Food Revolution Network. Your email address will NEVER be shared or sold. You are always free to easily unsubscribe at any time. See our Privacy Policy for more info.
Session expired
Please log in again.
The login page will open in a new tab. After logging in you can close it and return to this page.
