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Turmeric Roasted Cauliflower with Zhoug & Hazelnuts

by Sonia Sanford & Risa Lichtman of Beetroot Market & Deli

Makes 4 side portions. If you’re wanting to make more, recipe can easily be doubled or brought up to any quantity.

 

Ingredients

For cauliflower:

  • 1 head cauliflower (about 2 pounds)

  • 1 red onion

  • 1.5 tsp turmeric

  • 1.5 tsp kosher salt

  • ¼ cup olive oil

  • splash of white wine or red vinegar

  • ¼ cup roasted hazelnuts, crushed

For Zhoug:

  • 5 small Jalapeños, sliced in half and deseeded

  • 1 bunch cilantro

  • 1 bunch parsley

  • 1 large clove garlic

  • 1 tbsp ground cardamom

  • 1 tsp kosher salt

  • ½ lemon, juiced

  • ¼ cup oil (a mild neutral oil: light olive oil, canola, etc.)

Directions

Preheat oven to 400 degrees.

Cut cauliflower into florets, about 1” pieces. Cut off the ends of the red onion, then cut in half lengthwise. Slice onion with the grain, from root to stem.

In a large bowl, toss together cauliflower, onion, turmeric, cumin, salt, olive oil & vinegar. Lay out on a lightly oiled sheet tray. Cook for 25-30 minutes, rotating & tossing cauliflower midway through. Cauliflower should be well browned & tender to the bite.

Meanwhile, make your Zhoug by adding the following ingredients to your food processor: jalapeños, parsley, cilantro, garlic, cardamom and salt. Pulse until finely chopped. (If you don’t have a food processor, you can chop the ingredients finely by hand.) Transfer the mixture to a bowl. Add the oil and lemon juice and stir until combined. (Recipe makes 1 quart; use remainder on soups, roasted veg, etc. or freeze for another time. Zhoug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months).

To plate, pile cauliflower on a platter or bowl, drizzle Zhoug over top, then sprinkle hazelnuts on last.

Makes 4 side portions. If you’re wanting to make more, recipe can easily be doubled or brought up to any quantity.