Turmeric Cauliflower Roasted Dish (Printable Version)
Golden roasted cauliflower bursting with turmeric and spices, ideal for a wholesome plant-based meal.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
→ Spices & Seasonings
02 - 2 teaspoons ground turmeric
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon sea salt
→ Other
07 - 3 tablespoons olive oil
08 - 2 cloves garlic, minced
09 - 1 tablespoon lemon juice
10 - 2 tablespoons chopped fresh cilantro (optional, for garnish)
# Step-by-Step:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine olive oil, turmeric, cumin, smoked paprika, black pepper, sea salt, and minced garlic; mix well to create a marinade.
03 - Add cauliflower florets to the marinade and toss thoroughly to ensure even coating.
04 - Spread the coated cauliflower florets in a single layer on the prepared baking sheet.
05 - Bake for 25 to 30 minutes, flipping halfway through, until florets are tender and golden brown.
06 - Remove from oven, drizzle with lemon juice, and garnish with fresh cilantro if desired before serving.
# Expert Advice:
01 -
- The edges caramelize into crispy, slightly charred bites while the centers stay tender and creamy.
- It's one of those dishes that tastes indulgent but actually feels nourishing from the inside out.
- Works beautifully as a side, a main course, or even cold the next day over grain bowls.
02 -
- Don't let the baking sheet get crowded; the cauliflower needs direct heat contact to caramelize, not steam in its own moisture.
- Flipping halfway through isn't optional if you want those crispy, charred edges that make this dish memorable.
03 -
- Don't crowd your baking sheet or the cauliflower will steam instead of caramelize; if needed, use two sheets.
- The lemon juice at the end is non-negotiable; it's the difference between a good dish and one people actually crave.