MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 35 minutes
My dad was in the salad dressing business, and that meant we never knew what kind of science experiment might show up on the dinner table. One day it might be a new Roquefort dressing, the next day a zesty ranch concoction. There were always plenty of raw veggies available for dipping, and dad’s favorite was raw cauliflower with Thousand Island dressing. In fact, for years I just assumed the only way anyone ate cauliflower was raw.
I’m glad I know better now. Roasting cauliflower completely transforms it into a candy-like delight that yields to a gentle fork. The spices in this recipe—cumin, coriander, and turmeric—really make it sing. All have health benefits, but turmeric is a superstar: it has anticancer and anti-inflammatory properties and holds great promise for maintaining, and possibly even improving, brain health.
1 medium head of cauliflower (about 2 1/2 to 3 pounds) cut into 1 1/2 inch florets (about 8 cups)
2 tablespoons of extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon turmeric
1 tablespoon minced garlic
1 teaspoon lemon juice
1 tablespoon finely chopped parsley or cilantro
Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.
Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.
Photo Credit: Leo Gong
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.