*This Turmeric Roasted Cauliflower Salad is warm, bright, light, and tasty. Fresh cauliflower is roasted with turmeric and cumin, then tossed with golden raisins, fresh parsley, and bright lemon juice.*

A couple of weeks ago I had a serious craving for cauliflower. As far as cauliflower goes, I believe, it’s one of the more mild vegetables out there. It doesn’t have the bitterness of spinach or kale, nor the punch of sweetness that we see with carrots, corn, and sweet potatoes. Even its closest relative, broccoli, provides a much more distinctive flavor than the humble white vegetable. And yet, it was cauliflower that I had on my mind.

See, I think that there’s something uniquely special about the subtle taste of cauliflower – an almost, not-quite-noticeable sweetness and a delicious creaminess (is that even possible for a vegetable?) that’s particularly noticeable if you add a pat of melty, salted butter on top. Cauliflower, with its subtle flavor, is also one of the more versatile vegetables. Really, it’s the perfect base for all sorts of different flavor combinations. I love cauliflower roasted, simply, with olive oil and some sea salt; I love it steamed, then topped with a bright herby and garlicky pesto; I especially love it mashed – potato style – with cream and maybe even some cheese. But for this recipe, I had turmeric on my mind.

Turmeric is a spice from the ginger family known for its distinctive and bright orange-yellow color. It’s also a superfood said to reduce inflammation and even fight heart disease and cancer. I love throwing turmeric into savory recipes, and today we’re pairing it with cumin for an innovative twist on the traditional roasted cauliflower. I’ve topped this salad with tart lemon juice, sweet golden raisins, nutty pistachios, and a shower of bright green parsley. This humble vegetable dish may just be your new favorite lunch!