Roasted Cauliflower with Turmeric (Printable Version)

Tender cauliflower coated in turmeric and spices, oven-roasted until golden and crisp.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets (approximately 1.5 lbs)

→ Spices & Seasonings

02 - 2 teaspoons ground turmeric
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper
06 - 1 teaspoon sea salt

→ Oils & Acids

07 - 3 tablespoons olive oil
08 - 1 tablespoon lemon juice

→ Garnish (optional)

09 - 2 tablespoons chopped fresh cilantro or parsley
10 - 1 tablespoon toasted sesame seeds

# Step-by-Step:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place the cauliflower florets in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, turmeric, cumin, smoked paprika, black pepper, and sea salt until combined.
04 - Pour the spice mixture over the cauliflower florets and toss thoroughly to ensure even coating.
05 - Spread the coated cauliflower in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 25 to 30 minutes, turning once halfway through, until golden and crisp at the edges.
07 - Remove from oven and drizzle with lemon juice.
08 - Transfer to a serving dish and sprinkle with chopped fresh herbs and toasted sesame seeds, if desired. Serve warm.

# Expert Advice:

01 -
  • This dish feels like a cozy secret to brighten up your vegetable game
  • The crispy edges with that turmeric glow became an instant favorite at my dinner table
02 -
  • Make sure your cauliflower florets are dry before tossing, or they won't crisp up properly
  • Turning them halfway through roasting is the secret to even browning and avoiding soggy spots
03 -
  • Use high quality olive oil as it directly impacts the flavor and char of the roast
  • Don't overcrowd the pan: air circulation is key for crispiness

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