Roasted Cauliflower with Turmeric & Toasted Cumin Seed

Spicy Roast Cauliflower with Turmeric & Toasted Cumin in hammered copper on The Barn’s reclaimed cedar.

No doubt my introduction to a mother’s home-cooked, traditional South Indian cuisine by her daughter is the root of my deep appreciation of vegetarian cooking. Long commutes to Hyde Park over thirty years ago with a co-worker and now long-time friend brought new understanding while on the Metra:

Vegetable, legumes, and fruits could be featured front and center–the foundation of a meal, no meat required. Furthermore, that spices, some new and others known, could be tempered in hot oil and used in unfamiliar ways.

Like a breakfast of warmed idli dusted with the hottest of hot, orange-hued powder toted in Ziplock bags and shared over crossword puzzles during the 7:25 am commute. Or that unusually sour and equally spicy lemon pickle I had never tasted before. Spread on slices of toasted white sandwich bread with thinly sliced cucumbers for lunch. And most certainly that lemon rice bright in turmeric powder, studded with roasted peanuts and freckled with tiny mustard seeds stored in Tupperware, saved for the evening ride home. These were memorable meals lovingly prepared for a daughter when away from home, enough to share with friends. They were inspiring and made me curious.

Below is an easy recipe with few ingredients reminding me of a recipe learned long ago from a loving mother with a generous spirit.  This light and spicy meal is perfect for a summer night.  Although ground cumin is more convenient, I recommend purchasing whole cumin seed. Toast them in a dry, heated pan until they darken in color slightly and the warmed aroma hits your nose—a minute or two.   Next powder it in a spice grinder or by hand with a small mortar & pestle like I do.   You may be surprised how much the flavor increases with this little step. 

If you don’t have mint and cilantro in your garden or fridge that is ok, omit them.  No pine nuts, no problem.  It is good without them.  I bet it could even be prepared in an airfryer for those who don't want to heat up the kitchen in the summertime.

Roasted Cauliflower with Turmeric & Toasted Cumin (Recipe found in Food & Wine with modifications)

YOU’LL NEED:

½ cup Olive Oil
1 tablespoon Ground Cumin (I use whole cumin seeds, toast them in a dry, hot fry pan, then powder with mortar & pestle)
2 teaspoons Turmeric
2 teaspoons crushed Red Pepper Flakes (1 teaspoon, if you prefer less heat. Or none, if you are sensitive to spicy)
1/2 teaspoon Sea Salt, plus more for seasoning if needed. I don’t usually need it.
4 heads Cauliflower, halved, cored, and cut into inch florets (2 heads if the extra-large jacketed ones often found at Farmer’s markets)
1/4 cup Pine Nuts
2 tablespoons chopped Cilantro
1 tablespoon chopped Mint
Finish with freshly cracked Black Pepper (I prefer Tellicherry peppercorns, but any variety will work)

Preheat the oven to 425°F. In small bowl, combine oil, toasted & ground cumin, turmeric, crushed red pepper, and 1/2 teaspoon of salt. On two large-rimmed sheet pans, drizzle the cut cauliflower with the spiced oil. Toss well to coat. Spread the cauliflower in an even layer and bake for about 1 hour, until browned and tender. Halfway through the cooking (30 minutes), mix the veg around and flip over with a large spatula. The last 5 minutes of cooking, sprinkle with pine nuts to toast them a bit. Transfer the cauliflower to a large serving bowl. Sprinkle with fresh black pepper, cilantro and mint. Serve warm or at room temperature, whichever works. Use as a main dish with rice or on top of hummus. Or, use as a side to accompany a larger meal.