Turmeric Roasted Cauliflower

This turned out to be a wonderful recipe. I teamed this cauliflower with some steamed squash and onion and I'm still getting garden tomatoes from our farmers market.  It was a light and satisfying dinner.

11/2 pounds of cauliflower, halved, cored and cut into l inch florets ( 6 heaping cups of cauliflower florets)
1/2 cup olive oil
2 garlic cloves, minced
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 cup of pine nuts or almond silvers
2 tablespoons fresh cilantro

Preheat oven to 425 degrees

In a small bowl combine the oil, garlic, turmeric, cumin, red pepper flakes and salt.
Place the cauliflower florets in a large bowl, drizzle the oil-spice mixture over the cauliflower and toss to coat.
Spread the cauliflower on a large rimmed baking sheet.
Roast, stirring occasionally, until the cauliflower is lightly browned on the edges and tender, 40-45 minutes.
Meanwhile, roast the pine nuts or almond silvers in a pie plate for about 5 minutes until lightly toasted.  Set aside.
Remove the cauliflower from the oven, top with the nuts and cilantro and serve hot.