Roasted Cauliflower with Coconut-Turmeric Relish

Name: Roasted Cauliflower with Coconut-Turmeric Relish
Yield: 4 servings
Ingredients: 1 medium head of cauliflower, cut into 1"–2" florets; 5 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; Coconut-Turmeric Relish (for serving; optional)

bon appétit side cauliflower roast vegetarian vegan wheat/gluten-free ginger coconut raisin

Claire Saffitz

4 servings

Source

Ingredients

1 medium head of cauliflower, cut into 1"–2" florets

5 Tbsp. extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

Coconut-Turmeric Relish (for serving; optional)

Method

Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15–20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10–15 minutes. Let cool slightly.

Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.