Roasted Cauliflower with Turmeric
Course: Middle EasternCuisine: DinnerDifficulty: Easy4
servings15
minutes50
minutesI love this recipe. The flavors are out of this world and the best part is my kids gobble it up. This is a perfect side dish to roasted chicken or pork tenderloin. It would even be wonderful with roasted fish or baked fish. If you wanted a vegetarian meal, serve this with some sautéed greens and maybe some crispy chickpeas. Serve on top of a crunchy salad and some hummus. You can’t go wrong.
Ingredients
1 lg head of cauliflower, about 2 1/2 lbs. cut into large florets
1 tablespoon extra virgin olive oil
Kosher salt
5 garlic cloves, grated
1 21/2inch piece ginger, peeled and finely grated
2 teaspoons ground turmeric
1 13.5oz can unsweetened coconut milk
1 Tablespoon fish sauce
2 teaspoons honey
1 serrano chili, thinly sliced
Optional: store bought fried onion rings or toasted unsweetened coconut flakes
Directions
- Preheat oven to 425. Place cauliflower on a rimmed baking sheet lined with parchment. Drizzle with oil and salt. toss to coat. Spread in an even layer and roast until deeply browned and tender about 45-50 minutes.
- Meanwhile, heat 1 Tablespoon in a medium saucepan over medium. Cook garlic and ginger, stirring constantly, until fragrant, about 30 minutes. Add turmeric and season with salt. Cook, stirring, until mixture is yellow about 1 minute. Pour in half of the coconut milk and bring to a simmer. Cook stirring occasionally, until slightly thickened, 8-10 minutes. Stir in fish sauce, honey, and remaining coconut milk. Return to a simmer, cover and cook, stirring occasionally, about 20 minutes. Taste sauce and season with salt or more honey.
- Transfer cauliflower to a platter and pour sauce over. Top with sliced chile, fried onions and coconut flakes.
