Bright Yellow Roasted Cauliflower


What about some Bright Yellow Roasted Cauliflower for tonight’s dinner? This side dish requires little work and few ingredients. It is lovely to look at and it taste wonderful! The yellow colour comes from turmeric which is accompanied by cumin, sesame seeds and lemon juice. Before serving it I sprinkle a little sumac on top. Sumac is a ground spice that is used a lot in Middle Eastern cuisine. It adds a tangy taste, to the food, that I find very appealing. I sprinkle my sumac on top of salads, rice and hummus. It also tastes great in marinades and together with almost any vegetable dish. If you can’t find any sumac where you live, you can always order some online or you can go ahead and prepare your Bright Yellow Roasted Cauliflower without it.


Bright Yellow Roasted Cauliflower


  • 1 medium head of cauliflower
  • 2 tbsp vegetable oil (for the roasting)
  • 1 tbsp black sesame seeds
  • 1/4 tsp cumin
  • 1/2 tsp turmeric
  • 2 cloves of garlic
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 4 tbsp vegetable oil
  • 1/2 tsp sumac (optional)
  • a handful of fresh herbs for garnish (cilantro or parsley)


1. Preheat the oven to 200C / 395F. Cut the cauliflower in bouquets and toss them around in a little oil. Roast the in the oven for approximately 20-25 minutes. Remove from oven and place in a bowl.

2. Slice the garlic finely. Heat 4 tbsp of vegetable oil in a small pan. When the oil is warm you add the garlic, sesame seeds, cumin, turmeric and salt. Let the garlic turn golden and the remove from the heat and pour over the cauliflower. Add the lemon juice and toss everything carefully until all the cauliflower is coated in the warm oil mixture. Sprinkle a little sumac on top and garnish with some fresh herbs. Enjoy!


Kitchen Winter Garden


Growing my own salad and greens in the middle of the winter is a fun and practical hobby. Curtain herbs, like basil and parsley, are good to grow indoors during the winter. You can also sprout all year around but the best seasons for sprouting are the winter, spring and autumn. The summer tend to be a little to warm for sprouting since sprouts are quite sensitive to heat.

There are many different seeds to choose from when you start to sprout. One of my favourites is alfalfa which I have written about before, here. Alfalfa is a good to begin with since it grows easily and has a mild flavour. At the moment I have many things growing in my kitchen, beside alfalfa. My winter garden consists of two herbs, basil and cilantro, and five different types of sprouts such as lentils, alfalfa, broccoli, sunflower and radish. But if you are a beginner you might want to start with one or two different kinds and then increase after time. Most sprouts require water two times a day, in the morning and in the evening and that is viable for most of us.

Sprouts are very healthy but also very tasty. They can easily be added to any salad, juice or smoothie or on the side of a main meal. I like to prepare salads with two or three different sprouts in it. Together with some vegetables and salad dressing it is a great meal. The salad in the picture below was invented in the moment and was made from lentil sprouts and whatever greens that was left in the fridge.


I don’t have a recipe with any exact amounts but I will try to explain how it was made since it turned out very well. I used 2 handfuls of lentil sprouts, 1 small shredded carrot, 1 small piece of shredded white cabbage and 1 handful of pomegranate. I then drizzled a little olive oil over it together with a splash of Japanese soy sauce, a pinch of salt and finally juice and grated zest from half a lime. Give it all a good stir and it is done!

 My favourite sprout, alfalfa.


 Lentil sprouts.

 Radish and sunflower sprouts. I also have broccoli sprouts and cilantro but these seeds haven’t started to grow yet.