Turmeric Roasted Cauliflower with Pistachio Gremolata
Ingredients
- 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
Instructions
Turmeric-Roasted Cauliflower with Pistachio Gremolata serves 4 original recipe by Food52.
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