Roasted Cauliflower

No reviews

Serves 8


  • 1 cup Cold Pressed Coconut Oil or Avocado Oil
  • 1 Tbsp ground cumin
  • 2 tsp. turmeric
  • 2 tsp. crushed red pepper
  • Sea Salt
  • 2 heads of cauliflower-halved, cored and cut into small florets
  • ¼ cup pine nuts (toasted)
  • 2 Tbsp. Cilantro
  • 1 Tbsp chopped mint


Preheat oven to 425. In a small bowl, combine oil, cumin, turmeric, crushed red pepper and ½ tsp. of salt.

On 2 large rimmed baking sheets, drizzle the cauliflower with the marinade and toss well to coat, season with salt. Spread the cauliflower in an even layer and bake for about 1 hour…checking and flipping, until brown and tender.

In a pie plate, bake the pine nuts for about 2 minutes (check frequently so they don’t burn, until toasted. Let cool

Transfer Cauliflower to large bowl. Sprinkle with pine nuts, cilantro and mint and serve.

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