Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. This week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation to deconstruct her own recipe, Golden Roasted Cauliflower and Herbs from The Longevity Kitchen Sacks and Katz will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds. Nutritious always meets delicious on the Weekly Yum.
1 medium head of cauliflower (about 2 ½ to 3 pounds) cut into 1 ½ inch florets (about 8 cups)
2 tablespoons of extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
½ teaspoon cumin
¼ teaspoon coriander
½ teaspoon turmeric
1 tablespoon minced garlic
1 teaspoon lemon juice
1 tablespoon finely chopped parsley or cilantro
Place the rack in the middle of the oven and preheat to 450°F. Line a baking sheet with parchment paper.
Toss the cauliflower with 2 tablespoons olive oil, salt, pepper, cumin, coriander, turmeric and garlic. Spread the cauliflower mixture in an even layer on the prepared pan. Bake until the cauliflower is golden and tender, about 25 to 35 minutes. Toss with spritz with fresh lemon juice and parsley or cilantro.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)