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Calibrate Recipe

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 10 minutes
Total: 35 minutes
Serves 4

If we could only eat cauliflower one way for the rest of our lives, it would be lightly seasoned and oven-roasted until golden brown and crisp. Roasting transforms cauliflower into an entirely new sensory experience. What was once dense, fibrous, and mild, becomes lightly caramelized with a silky interior and an intensely savory flavor that pairs well with just about everything.

In short: This is the ultimate easy vegetable side dish. It requires very little prep and clean-up, and delivers a huge dose of nutrients as well as bright color and healthy antioxidants from the turmeric. Pair oven-roasted cauliflower with your favorite protein, or enjoy it in tacos, grain bowls, soups, and salads. Leftovers keep well in a tightly sealed container for up to three days. Reheat in a 350°F oven for 10 to 15 minutes for best results. 

Ingredients:

  • 1 medium head cauliflower (about 2 pounds), chopped into small florets
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon ground turmeric
  • Fine sea salt 

Directions:

  1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. Toss the cauliflower with the oil, chili powder, turmeric, and ¼ teaspoon salt on the baking sheet and spread into a single layer. 
  3. Bake, tossing halfway through, until the cauliflower is lightly browned and tender, 20 to 25 minutes.

Test Kitchen Tip: Cauliflower is an excellent canvas for your favorite seasonings. Feel free to add half a teaspoon to a teaspoon of pantry staples like granulated garlic, cumin, coriander, or paprika before roasting to add even more flavor.