Add food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md

food_related/Roasted_Cauliflower_with_Turmeric_and_Cumin.md

@@ -0,0 +1,39 @@
+# Roasted Cauliflower with Turmeric and Cumin
+
+## Ingredients:
+
+- 1 large head of cauliflower (about 2 pounds)
+- 3 tablespoons olive oil
+- 1 teaspoon ground turmeric
+- 1 teaspoon ground cumin
+- 1/2 teaspoon garlic powder
+- 1/2 teaspoon salt
+- 1/4 teaspoon black pepper
+- 1 tablespoon lemon juice (about 1/2 lemon)
+- 2 tablespoons chopped fresh cilantro (optional, for garnish)
+
+## Instructions:
+
+1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
+
+2. Wash the cauliflower and pat it dry. Cut it into bite-sized florets, trying to keep them roughly the same size for even cooking.
+
+3. In a large bowl, whisk together the olive oil, turmeric, cumin, garlic powder, salt, and black pepper.
+
+4. Add the cauliflower florets to the bowl with the spice mixture. Toss well to coat all the pieces evenly.
+
+5. Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Make sure the pieces aren't overcrowded to ensure they roast rather than steam.
+
+6. Roast in the preheated oven for 25-30 minutes, stirring halfway through. The cauliflower should be tender and golden brown with crispy edges when done.
+
+7. Remove from the oven and immediately drizzle with lemon juice. Toss gently to distribute.
+
+8. Transfer to a serving dish and sprinkle with fresh cilantro if using.
+
+## Notes:
+
+- For extra crispy cauliflower, you can turn on the broiler for the last 1-2 minutes of cooking. Watch carefully to prevent burning.
+- This dish is best served immediately while still warm and crispy.
+- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10 minutes to crisp them up again.
+
+Serve alongside your Lentil & Chickpea Curry and lentil flatbreads for a delicious, well-rounded meal.