Roasted Turmeric Cauliflower with Pomegranate and Herbed Pistachios

Roast a large tray of this dish over the weekend, and enjoy your veggies all week long

Roasted Turmeric Cauliflower with Pomegranate and Herbed Pistachios


1 large
head cauliflower, trimmed and cut into small florets
3 Tbsp
olive oil
2 Tbsp
ground turmeric
6-8 quartered and
pitted dates
1/3 cup
unsalted, shelled pistachios
1 large
lemon, zested and juiced
1/2 cup finely
chopped parsley
1/2 tsp, or to taste,
Aleppo pepper
1/4 cup
pomegranate seeds
Dash of optional
  1. Preheat oven to 425ºF.
  2. Wash and prepare all ingredients, as needed.
  3. Add cauliflower to medium bowl with oil and turmeric, mixing to coat. Place on greased sheet pan and roast for 15 minutes.
  4. Add dates to sheet pan, toss with cauliflower, and arrange in a single layer. Continue to roast for another 10-15 minutes.
  5. While cauliflower mixture is roasting, cook pistachios over medium heat for 4 minutes. Pour onto cutting board, let cool for a minute, then chop into pieces. Add pistachio pieces to medium bowl with lemon juice, lemon zest, parsley, Aleppo pepper, pomegranate, and salt (if using).
  6. Remove cauliflower from oven, arrange on platter, and scatter nut mixture over it. Enjoy!

Nutrition Information

Calories 230
Protein 5 g
Carbs 1.5 g
Sodium 66 mg
Potassium 585 mg
Fiber 5.5 g