You’ll need turmeric, which is not as ubiquitous in home-kitchen spice cabinets as it should be. Not familiar with turmeric? It’s having a moment, what with claims that turmeric tea will fix darn near all that ails you. But it’s been around for a long time. Here’s a description:
Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years. In Southeast Asia, turmeric is used not only as a principal spice but also as a component in religious ceremonies. Because of its brilliant yellow color, turmeric is also known as “Indian saffron.”
6 tablespoons olive oil
1 TB turmeric powder
1 TB coriander seeds
1 TB cumin seeds
1 TB curry powder
1 tsp salt
1 tsp black pepper
3. Add the cauliflower and mix/toss — with utensils — until the lovely turmeric yellow covers it all. (Turmeric stains, so watch out for your fingernails.)
4. Eat a floret as an appetizer (there, you’ve participated in the raw-food movement) and taste test to see if you need to add more salt.
5. Scrape it all out onto a half-sheet pan. If you don’t have a half-sheet pan, at least put it onto a pan big enough so the cauliflower is more or less in one layer. You want a bit of air space between the florets. You’re not making a casserole.
6. Roast for at least 20 minutes, stirring once or twice, until the cauliflower has crispy edges and is a deep golden color.