Cauliflower Sautéed With Turmeric and Rosemary

by Monica Bhide developed for AARP-The magazine and AARP.ORG

Serves 4

1/4 cup extra-virgin olive oil

1 small head cauliflower, broken into florets

1 teaspoon turmeric

Leaves from 1 sprig rosemary

Salt and freshly ground black pepper

1/4 cup golden raisins

1/4 cup pine nuts, toasted

1 teaspoon smoked Spanish paprika

1. Heat the olive oil in a medium skillet over medium heat.

2. Add the cauliflower, turmeric and rosemary and cook, stirring occasionally, until the cauliflower is brown and caramelized, about 8 minutes.

3. Season with salt and pepper to taste.

4. Stir in the raisins and pine nuts and cook about 1 minute more, until everything is heated through.

5. Transfer to a serving bowl and sprinkle with paprika.

Gorgeous photo of cauliflower taken by the terrific Sala Kannan

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  1. Must try! I am always looking for good cauliflower recipes, because it can be such a bland vegetable unadorned. The raisins are a really interesting addition! I love cooking with dried fruits– raisins and especially apricots! Thank you!

    1. Let me know how you like it when you make it!

  2. I love cauliflower but we always make it one of two French ways. I love this both that it is roasted and the flavors you add to it. Beautiful!

  3. This looks good enough to eat as a meal. I love what turmeric adds to a dish.

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