This recipe has 9 ingredients. It takes an hour and 20 minutes, twenty minutes of which is active and makes 8 servings. I had no problems finding any of the ingredients at my local grocery store and I made no ingredient modifications. Instead of toasting the pine nuts in the oven, I used the stove. I find it easier to toast nuts on the stove and it saves time. For the oil I used sunflower oil since I have never been able to find safflower oil at any of my local grocery stores. Make sure to toss the cauliflower during cooking time to prevent burning. I followed the remainder of the recipe as written.
Roasted cauliflower is always popular in my house and this recipe was no exception. The crushed red pepper gives the vegetables a nice flavorful undertone, while the cilantro and mint keep the dish from getting overly spicy. I love how vibrant the cauliflower looked on the plate from the turmeric and the fresh herbs provided a great fragrant taste. Overall, another great roasted vegetable recipe that I would definitely use again.
For the recipe go to Roasted Cauliflower with Turmeric and Cumin.