Roasted Cauliflower

For all you veggie lovers out there, this cauliflower dish could be nice dish for vegetarian meal or a side in an omnivore's meal.

INGREDIENTS
1 cup safflower or sunflower oil
1 tablespoon ground cumin
2 teaspoons turmeric

2 teaspoons crushed red pepper
Sea salt to taste
4 heads of cauliflower—halved, cored and cut into 1-inch florets
1/4 cup pine nuts
2 tablespoons chopped cilantro
1 tablespoon chopped mint

DIRECTIONS

1. Preheat the oven to 425°. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt.(If you dont have turmeric you can substitute yellow curry powder.)
   
2. 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 about 1 hour, until browned and tender; switch the baking sheets halfway through cooking.
3. Meanwhile, in a pie plate, bake the pine nuts for about 1 minute, until toasted. Let cool.
4. Transfer the cauliflower to a large serving bowl. Sprinkle with the pine nuts, cilantro and mint and serve. (If you dont have cilantro you can substitute flat leaf parsley)