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.

Ingredients

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.

Preparation

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.