From The EASY Way to Organic Cooking
Mustard Turmeric Roasted Cauliflower
Serves 4-6 · side dish · 10 ingredients
The dressing is built first and emulsified — Dijon, lemon, turmeric, garlic, saffron and chili flakes, with the oil whisked in slowly. Then the cauliflower goes in and gets coated properly.
425F, one layer, turned once. It is ready when it softens and the tops just start to blacken. Those black edges are the point, not a mistake. Serves 4 to 6.
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Ingredients
What you need
- 1 head cauliflower, cut into florets
- 2 tbsp. Dijon mustard
- 1 tsp. fresh lemon juice
- ½ tsp. turmeric
- 1 garlic clove, minced
- 1 tsp. sea salt
- ½ tsp. freshly ground black pepper
- ¼ cup olive oil, or A/N
- A pinch of saffron
- A pinch of red chili flakes
Serves 4-6.
Method
How to make it
Preheat the oven to 425°F. Combine all ingredients except the cauliflower and olive oil in a mixing bowl. Whisk in the oil in a slow stream until emulsified.
Toss the cauliflower in the dressing and spread evenly in one layer on a baking sheet. Roast for about 20 min., turning once halfway. It’s ready when somewhat soft and just starting to blacken on the top.
The EASY Way to Organic Cooking
240 organic recipes with short ingredient lists and no step that needs a technique you would have to go and learn first. 222 pages, first published 2013.
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