Roasted Cauliflower Turmeric Cumin (Printable)
Golden cauliflower infused with turmeric and cumin, offering a flavorful, plant-based side for any meal.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower (approximately 1.75 pounds), cut into florets
→ Spices & Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground turmeric
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika (optional)
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon black pepper
→ Garnish
09 - 2 tablespoons chopped fresh cilantro or parsley
10 - Lemon wedges, for serving
# How to Make It:
01 - Preheat your oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, turmeric, cumin, smoked paprika (if using), garlic powder, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast in the preheated oven for 25-30 minutes, turning halfway through, until the cauliflower is golden and tender at the edges.
05 - Transfer to a serving platter. Sprinkle with chopped cilantro or parsley and serve with lemon wedges.
# Expert Suggestions:
01 -
- The turmeric creates this stunning golden hue that makes everyone reach for their phones before eating
- Its incredibly forgiving and almost impossible to mess up even if you are new to roasting vegetables
02 -
- Do not skip the flip halfway through or you will end up with uneven cooking and some pieces will be burnt while others are still raw
- Room temperature cauliflower roasts more evenly than cold straight from the fridge so let it sit out for 15 minutes before you start
03 -
- Cut your florets relatively uniform in size so everything finishes cooking at the same time
- Let the roasted cauliflower sit for about 5 minutes before serving to help the flavors settle and the edges crisp up even more