Turmeric-Roasted Cauliflower with Walnut Gremolata

Photography by Rakhee Bhatt

It can be turned into a pizza crust, rice, pasta, and even dessert, but as a recent joke pointed out—did cauliflower ever ask to be all these things?

The versatility of cauliflower has helped catapult it to the top of the vegetable pyramid in recent years, especially as it becomes a base for recipes that are gluten free, low carb, and plant based. Part of the cruciferous vegetable family that includes broccoli, Brussels sprouts, and kale, cauliflower contains beta-carotene and nutrients such as folate and vitamins C, E, and K. This all-star, antioxidant produce item is also a rich source of insoluble fiber—which supports digestive and heart health—and has substances known as glucosinolates that can inhibit the development of cancer.

While there are a variety of ways to appreciate the power of cauliflower, one perennially favorite method—especially as the weather starts to cool—is savoring it in roasted form as a side dish. This Turmeric-Roasted Cauliflower with Walnut Gremolata recipe is one that is both easy enough for a weekday dinner accompaniment and elegant enough to transition onto your forthcoming holiday table. Thanks to its mild flavor, cauliflower effortlessly allows the spices of this dish to shine and is a natural partner to turmeric, which adds to the anti-inflammatory and gut health benefits of the vegetable.

This recipe gets some zing from the topping of gremolata, a classic Italian condiment that—in its most traditional form—is comprised of parsley, garlic, and lemon zest. The addition of lemon juice in this recipe enhances the brightness and tanginess, but can be omitted if it is too tart. Gremolata can also be made with nuts such as almond, pine, pistachio, and—in this case—walnut, adding a heartier appeal to the cauliflower.

TURMERIC-ROASTED CAULIFLOWER WITH WALNUT GREMOLATA

Ingredients
1 large head of cauliflower, cut into florets
3 tablespoons extra-virgin olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 medium lemon, juiced (optional) with zest
1 large or 2 small cloves of garlic, minced
1/2 cup finely chopped flat-leaf parsley, rinsed and dried
1/3 cup walnut halves
Salt and pepper to taste

Instructions for Gremolata
1. Preheat oven to 350°F.
2. Arrange walnuts on parchment-lined rimmed baking sheet. Bake for 5-7 minutes, tossing halfway. Set aside and cool.
3. Once cooled, finely chop walnuts.
4. In a small bowl, mix walnuts, parsley, garlic, lemon juice and zest, and salt and pepper. Set aside.

Instructions for Cauliflower
1. Turn up the heat on oven to 425°F.
2. In a small bowl, mix olive oil, turmeric, cumin, and a pinch of salt and pepper.
3. Using the same parchment-lined rimmed baking sheet from the walnuts, toss the cauliflower with the turmeric mixture to coat evenly and spread into one layer.
4. Bake for 25-30 minutes until browned and tender, tossing halfway.
5. Transfer cauliflower to a serving plate and top with gremolata.

Bon appétit!