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Roasted Whole Cauliflower with Cumin and Turmeric

Roasted Whole Cauliflower with Cumin and Turmeric

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 10 minutes
  • Active time plus cooling
    10 minutes active

Hawaij is the name for two different Yemeni spice blends. One is sweet and used as a flavoring for coffee; the other is savory, with a curry-like profile. The latter was the inspiration for this roasted cauliflower. A two-stage application of the spice mixture—half at the start, half near the end—creates depth of flavor.

Ingredients
  • 2

    pound head cauliflower, trimmed

  • ¼

    cup neutral oil

  • 3

    tablespoons plain whole-milk yogurt, plus more to serve

  • 1

    tablespoon ground cumin

  • 1

    tablespoon ground turmeric

  • ¾

    teaspoon ground cardamom

  • ½

    teaspoon ground cloves

  • Kosher salt and ground black pepper

Heat the oven to 425°F. Place the cauliflower on a rimmed baking sheet. Mix the oil, yogurt, cumin, turmeric, cardamom, cloves, 1½ teaspoons salt and 2 teaspoons pepper.

Brush half the mixture onto the cauliflower, then roast until deeply browned and a skewer inserted into the center meets just a little resistance, 40 to 55 minutes. Brush on the remaining mixture and roast for another 10 minutes. Cut into wedges and serve with additional yogurt.