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Turmeric-Roasted Cauliflower with Pistachio Gremolata

This recipe features vibrant turmeric-roasted cauliflower paired with sweet dates and a bright, herbaceous pistachio gremolata. It's a quick, healthy, and flavorful dish that balances earthy notes with a refreshing citrus-herb finish. Perfect as a substantial side or a light main, it's ready in about 25 minutes.
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Total Time 25 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: british
Calories: 1402.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large head of cauliflower trimmed and cut into bite-sized florets
  • 2 tablespoons finely grated fresh turmeric from about three 3-inch pieces, or 1 teaspoon ground (or as needed to fully coat the florets)
  • 3 tablespoons olive oil
  • Kosher salt to taste
  • 6 to 8 dates such as Medjool, pitted and halved (or quartered if large)
  • 1 large lemon finely grated zest plus juice
  • 1/3 cup shelled pistachios raw and unsalted are ideal but roasted work too
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 cup pomegranate arils
  • 1/2 teaspoon Aleppo pepper or to taste

Equipment

  • 1 Large Baking Sheet For roasting cauliflower in a single layer.
  • 1 Large Mixing Bowl For tossing cauliflower and mixing gremolata.
  • 1 Chef's Knife For precise chopping and dicing.
  • 1 Microplane or Fine Grater Essential for fresh turmeric and lemon zest.
  • 1 Cutting Board For all prep work.

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the cauliflower florets with finely grated fresh turmeric (or ground), olive oil, and kosher salt until evenly coated.
  3. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Add the pitted and halved dates to the baking sheet alongside the cauliflower.
  4. Roast for 15-20 minutes, or until the cauliflower is tender and slightly caramelized, and the dates are softened and lightly browned.
  5. While the cauliflower roasts, prepare the gremolata: finely chop the shelled pistachios and flat-leaf parsley. Finely grate the zest from the lemon.
  6. In a small bowl, combine the chopped pistachios, parsley, and lemon zest. Add the Aleppo pepper and a squeeze of fresh lemon juice, mixing well.
  7. Once the cauliflower and dates are done roasting, remove from the oven.
  8. Arrange the roasted cauliflower and dates on a serving platter.
  9. Sprinkle the prepared pistachio gremolata generously over the warm cauliflower and dates.
  10. Garnish with pomegranate arils and serve immediately.

Notes

1. For the most vibrant color and pungent flavor, prioritize fresh turmeric over ground. If using fresh, wear gloves to prevent staining hands. 2. Ensure cauliflower florets are in a single layer on the baking sheet for optimal caramelization and crispness; overcrowding will steam them. 3. The Medjool dates will soften and slightly caramelize, adding a beautiful sweetness that balances the earthy turmeric. 4. Toasting the pistachios lightly before chopping for the gremolata can deepen their nutty flavor, though raw works well too. 5. The gremolata is best prepared just before serving to maintain its fresh, bright aromatics. A final squeeze of lemon over the finished dish brightens all the flavors.