We are obsessed with roasted cauliflower right now. Like need-to-eat-it-every-night-or-I-will-be-missing-a-beautiful-piece-of-life obsessed. And the great thing about cauliflower is that it’s so simple and versatile.
We’ve been experimenting with different spices and herbs to give some variety to our week-night meals. We’ve tossed it in everything from paprika and oregano, to lime and chili flakes, and our most recent favorite turmeric, cumin, and parsley. The turmeric gives an earthy flavor and the cumin provides a subtle bite, both which are complemented by the fresh crispness of parsley. It’s the perfect way to feed your cauliflower obsession and welcome spring.
Happy double dipping!
Recipe – a Double Dipper original inspired by the latest cauliflower trends
- 1 head cauliflower (white, orange, green, purple…you choose!)
- 2 tsp. tumeric
- 1 tsp. cumin
- 1 tsp. olive oil
- 1 handful parsley, chopped for topping
Pre-heat oven to 400 degrees F. While oven is heating, chop cauliflower and place in a mixing bowl. Coat cauliflower with tumeric and cumin, tossing with hands to coat. Drizzle olive oil over cauliflower and transfer to a roasting sheet. Roast in oven for 30 – 40 minutes until the tops of the cauliflower is charred. Top with chopped parsley.