Turmeric Roasted Cauliflower + Dates and Pistachios

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Turmeric Roasted Cauliflower + Dates and Pistachios

Serves 4  | Prep Time: 10 minutes | Cook Time: 25 minutes

If you can get fresh turmeric for this it’s even better. The roasted dates and crunchy pistachios give great texture and flavor.


  • 45g extra virgin olive oil
  • 1 teaspoon ground turmeric (or 2 tablespoons, fresh
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 head cauliflower
  • Kosher salt to taste
  • 6 dates, pitted and quartered
  • 2 teaspoons soy sauce
  • 2 teaspoons honey
  • 1 lemon, juice and zest
  • ⅓ cup pistachios
  • ½ cup chopped parsley
  • Aleppo pepper to finish
  • Optional: add some greens and avocado

Chef Tips

Feel free to use different nuts or omit them.


Step 1

Preheat oven to 425ºF. Combine olive oil, turmeric, black pepper, and smoked paprika in a large bowl; stir to combine. Add cauliflower florets and season with salt. Use a spatula to toss florets until thoroughly coated.

Spread seasoned cauliflower on a parchment lined rimmed baking sheet, in one even layer. Roast for 20 minute.

Step 2

Combine soy sauce and honey (or maple syrup) in a small bowl.

Step 3

Halfway through, stir in the dates and toss. Remove cauliflower from oven and drizzle soy sauce mixture overtop; toss to coat. Place cauliflower back in the oven for another 10 minutes. Remove from oven and squeeze on some fresh lemon juice all over.

Step 4

Toast the pistachios in a small skillet over medium heat, until they’re fragrant, about 3 to 4 minutes. Remove from heat, and when cool enough, chop them into fine yet irregular pieces with a knife. In a small bowl, toss together the pistachios, lemon zest, parsley, and Aleppo pepper; season with a pinch of salt. Spoon generously over cauliflower.