The first time I ever had cauliflower was last summer. I had it twice: in Chicken Cauliflower Maglobeh and roasted in my oven. The Maglobeh was so good as a whole that I couldn’t make any judgements about the fried cauliflower other than it was kind of mushy. The roasted cauliflower was OK, but not something I would want to eat on even a remotely regular basis.
Then just a few weeks ago my coworker and I were on detox diets at the same time. Hers was more forgiving than mine. One night for dinner she roasted cauliflower with olive oil and turmeric. She brought me the leftovers the following day and I was hooked. I’ve been eating this dish two to four times a week since. And when my dad was visiting I got him hooked on it too.
- cauliflower florets (about as small as you can go)
- olive oil, enough to coat
- turmeric, to taste
- sea salt, to taste
- As I eat this several time I week, I will buy three or four heads of cauliflower on the weekend, break into small florets and wash and rinse and pat dry.
- Throw all the florets into a gallon-sized plastic Ziploc baggy, add some olive oil and turmeric and shake until the oil and spice are evenly distributed. You can keep this handy in the refrigerator until you’re ready to roast, or roast immediately.
- Preheat oven to 450 degrees. Spread cauliflower evenly over a cookie sheet with sides (such as a jelly-roll pan). Season with salt. Roast until desired doneness. I like mine crispy. This can take 40 to 60 minutes or even longer. The last bunch I roasted took about an hour and a half (I don’t think I was great at getting the moisture out of the florets after rinsing). Enjoy immediately and make sure to share with your family and friends!