Roasted Turmeric Cauliflower With Cilantro and Mint

This dish from the Katie’s Healing Kitchen cookbook will convert anyone into a cauliflower lover. Coconut oil gives the cruciferous vegetable a deliciously buttery crisp, while cooling cilantro and mint mingle with the fiery chili flakes for an herbaceous flavor. 

1 large head cauliflower, broken into florets
3 tablespoons coconut oil
2 teaspoons turmeric
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon chili flakes
½ bunch cilantro, finely chopped
½ bunch mint, finely chopped
½ cup pomegranate seeds
¼ cup pine nuts