Roasted cauliflower with coconut-turmeric relish recipe

Ingredients for Roasted cauliflower with coconut-turmeric relish

• 1 medium head of cauliflower, cut into 2.5–5 cm florets

• 75 ml extra-virgin olive oil, divided

• kosher salt, freshly ground black pepper

• coconut-turmeric relish (for serving; optional)

How to make Roasted cauliflower with coconut-turmeric relish

1. Place the oven rack in the lowest position and preheat the oven to 230°C (fan 210°C).

2. Toss the cauliflower florets and oil in a large rimmed baking tray; season with salt and pepper.

3. Arrange the cauliflower with a flat side facing down and roast for 15–20 minutes, until dark brown and crisp on the bottom.

4. Remove the baking tray from the oven and turn the cauliflower pieces over. Roast the second side for an additional 10–15 minutes, until it is dark brown and crisp.

5. Allow the cauliflower to cool slightly before transferring it to a serving platter.

6. If using, spoon relish over the top and season with additional salt and pepper.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.