Roasted Cauliflower with Caraway and Turmeric

Tender roasted cauliflower is seasoned with aromatic caraway, turmeric, rosemary, and thyme, then lightly roasted until golden and finished with a drizzle of extra virgin olive oil and fresh lemon juice. Warm, nourishing, and full of earthy flavor, it's a simple yet satisfying dish that's perfect as a wholesome side or a light main course.

Ingredients

  • 1 head cauliflower, cut into large florets

  • 1–2 tablespoons cooking oil

  • Salt

  • Black pepper

  • Ground caraway seed

  • A small pinch of turmeric

  • Dried rosemary

  • Dried thyme

  • Red Bell Pepper

Method

1. Preheat the oven to 375°F (190°C).

2. Cut the cauliflower into large florets.

3. Place the cauliflower in a colander. Pour boiling hot water over the cauliflower to rinse and lightly heat it. Do not immerse or blanch the cauliflower in the water.

4. Drain well and pat the cauliflower dry with a clean kitchen towel or paper towels.

5. Season with salt, black pepper, ground caraway seed, a small pinch of turmeric, dried rosemary, and dried thyme.

6. Drizzle with the cooking oil and toss until the cauliflower is evenly coated.

7. Arrange the cauliflower in a single layer on a baking tray.

8. Roast in the preheated oven at 375°F (190°C) for 8–10 minutes, or until lightly browned and just tender.

9. Remove from the oven and serve with olive oil and a bit lemon juice.

Serve

We really enjoy this dish, and sometimes it is our main course. We can easily eat a whole head of cauliflower as a meal because it is so delicious. This is one of our favorite dishes, and we enjoy it throughout the cauliflower season.