A few weeks ago my wife had roasted cauliflower at one of our favorite "slow food" restaurants. It was really tasty so we tried to find out what they used to flavor it just in case we wanted to attempt our version at home. We knew there must be turmeric or saffron in it because it was this cool golden color.
I went ahead a bought a big head of fresh cauliflower from our local farm stand. Then I found an interesting recipe in March issue of Food and Wine magazine for Thai-style turmeric-roasted cauliflower. This is a little bit gourmet but I decided to go all out to make it.
It was delicious! Since cauliflower is practically tasteless on it's own, it's sort of like a blank canvas for whatever flavors you want to add to it. I didn't think I would like it. In fact, I can't even remember the last time I tried cauliflower, but I would definitely make this again. It was quite spicy so I would use less red pepper flakes next time. Also, instead of adding the shallot slices raw, I caramelized them in a small skillet in olive oil and a bit of butter while the veggies were roasting and just added them at the end.
I'd definitely recommend trying this and tweaking it to your taste. Here's the link for the recipe: http://www.foodandwine.com/recipes/turmeric-roasted-cauliflower
By the way, we served it with a Thai-style boneless chicken breast marinated in mixture of canned pineapple juice, brown sugar, soy sauce, garlic and fresh lime juice.
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