My good friend Alix Jaffe shared this amazing recipe with me. Here's my twist on it.
As my friends often say, I "Lulu-ized it!"
1/2 cup oil (sunflower,grape seed,or canola) 1 tablespoon ground cumin 2 teaspoons turmeric 1 teaspoon crushed red pepper Sea salt 3 heads of cauliflower—halved, cored and cut into 1-inch florets 4 cups chick peas 1/4 cup pine nuts 1/4 cup white raisins 2 tablespoons chopped cilantro 2 tablespoons chopped mint
Preheat the oven to 425°. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. On 2 large rimmed baking sheets, drizzle the cauliflower with the spiced oil and toss well to coat; season with salt. Spread the cauliflower in an even layer and bake for 30 minutes until browned and tender; switch the baking sheets halfway through cooking. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, raisins,cilantro and mint. Ready to serve!!!
Just an idea: Great to put over a piece of fish or chicken. Or use it for a bruschetta