Turmeric Roasted Cauliflower (Printable)
Golden roasted cauliflower with earthy turmeric and warm spices, perfect as a vibrant, plant-based side.
# What's Needed:
→ 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 - 1/2 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)
# How to Make It:
01 - Preheat the oven to 425°F and 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. Stir thoroughly to create a marinade.
03 - Add cauliflower florets to the marinade and toss until evenly coated.
04 - Spread the coated cauliflower in a single layer on the prepared baking sheet.
05 - Roast for 25 to 30 minutes, flipping halfway through, until florets turn golden brown and are tender.
06 - Remove from oven, drizzle with lemon juice, and garnish with fresh cilantro if desired before serving.
# Tips for Success:
01 -
- It transforms plain cauliflower into something so flavorful you'll forget you're eating vegetables.
- The spices create this addictive, slightly smoky coating that keeps you reaching for more.
- Honest to goodness, it's hard to mess up, and even your skeptical friends will ask for seconds.
02 -
- Flip the cauliflower halfway through roasting or you'll end up with one side golden and the other side pale and steamed.
- Don't crowd the pan—give those florets space to roast, or they'll steam instead and miss out on that crucial crispy exterior.
03 -
- Cut your cauliflower florets roughly the same size so they roast evenly and finish at the same time.
- Don't skip the halfway flip—it's what turns ordinary roasted cauliflower into something with real caramelized edges and depth.