DIRECTIONS

1. Preheat the oven to 425°F.
2. In a small bowl combine the oil, garlic, turmeric, cumin, red pepper, and salt.
3. Place the cauliflower florets in a large bowl, drizzle the oil-spice mixture over the cauliflower and toss to coat.
4. Spread the cauliflower on a large rimmed baking sheet.
5. Roast, stirring occasionally, until the cauliflower is lightly browned on the edges and tender, 40-45 minutes.
6. Meanwhile, roast the pine nuts or almond slivers in a pie plate for about 5 minutes, until lightly toasted. Set aside.
7. Remove the cauliflower from the oven, top with the nuts and cilantro and serve hot.

Source: Karen Falbo