Roasted Cauliflower with Turmeric (Print Version)
Golden cauliflower florets roasted with turmeric, cumin, and olive oil for a spiced, aromatic side.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
→ Spices & Seasonings
02 - 2 teaspoons ground turmeric
03 - 1 ½ teaspoons ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon sea salt
→ Oils
07 - 3 tablespoons olive oil
→ Garnish
08 - 2 tablespoons chopped fresh cilantro or parsley
09 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine the cauliflower florets with olive oil, turmeric, cumin, smoked paprika, salt, and black pepper. Toss well to coat evenly.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 22–25 minutes, stirring halfway, until the florets are golden and tender with crisp, caramelized edges.
05 - Transfer to a serving platter. Garnish with fresh cilantro or parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The turmeric creates the most gorgeous golden color that makes every plate look restaurant worthy
- Roasting transforms cauliflower into something sweet and nutty that even vegetable skeptics devour
- Its ready in under 40 minutes but tastes like you spent all day cooking
02 -
- Dont overcrowd the baking sheet or youll end up with steamed, soggy cauliflower instead of crispy roasted pieces
- The turmeric will stain everything it touches including your hands, so consider using gloves or utensils
- Let the cauliflower cool for just a couple of minutes before serving. It develops better texture when not piping hot
03 -
- Cut your florets into similar sizes so they roast evenly. Nothing worse than some pieces burnt while others are still raw
- Reserve a tiny pinch of salt to sprinkle right at the end. It creates a finishing touch that wakes up all the spices