Roasted Cauliflower Turmeric Cumin (Printable)
Golden cauliflower florets roasted with turmeric, cumin, and herbs for a vibrant, healthy side.
# What's Needed:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 small red onion, sliced (optional)
→ Spices and Seasonings
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon ground coriander
07 - 0.5 teaspoon smoked paprika (optional)
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons chopped fresh cilantro or parsley
11 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, sea salt, and black pepper until well blended.
03 - Add cauliflower florets and sliced red onion, if using, to the bowl; toss thoroughly to ensure even coating with the spiced oil.
04 - Spread the coated vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the cauliflower is golden brown and tender with crisp edges.
06 - Transfer the roasted cauliflower to a serving platter, garnish with chopped fresh herbs, and serve alongside lemon wedges.
# Tips for Success:
01 -
- The spices bloom in the oven heat, creating a warmth that feels like comfort in every bite.
- Crispy edges and tender centers happen without fussing, and it's naturally vegan, gluten-free, and endlessly flexible.
02 -
- Don't crowd the pan—if florets are piled on top of each other, they steam instead of roast, and you lose those crispy edges that make this dish sing.
- Ground spices lose their potency over time, so if yours have been sitting in the cupboard for two years, you might need to use a bit more to taste the warmth.
03 -
- Cut your cauliflower florets roughly the same size so they finish roasting at the same time, not some burnt and others still tender.
- Don't skip the halfway stir—it's the difference between a dish that tastes good and one that tastes intentional, with every piece caramelized just right.