Turmeric Roasted Cauliflower

Name: Turmeric Roasted Cauliflower
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (cut into 1 inch florets {about 1 1/2 to 2 pounds}); 3 garlic cloves (minced); 3 tablespoons extra virgin olive oil; 1 teaspoon turmeric; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon coriander; 1/4 teaspoon red pepper flakes; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; Garnish with freshly chopped cilantro

Turmeric Roasted Cauliflower is roasted in the oven to bring out the sweetness of the cauliflower mixed with the warm, rich spices of turmeric, cumin, coriander and paprika. This makes a wonderful side dish or add it to a rice bowl or a pita sandwich.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories137

Ingredients

4 servings

1 large head cauliflower (cut into 1 inch florets {about 1 1/2 to 2 pounds})
3 garlic cloves (minced)
3 tablespoons extra virgin olive oil
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon coriander
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Garnish with freshly chopped cilantro

Method

1
Preheat the oven to 450 degrees F.
2
Cut the cauliflower into 1-inch florets and place them in a large mixing bowl with the minced garlic.
3
In a small mixing bowl combine the olive oil, turmeric, cumin, paprika, coriander, crushed red pepper, salt and pepper and stir. Drizzle the olive oil mixture over the cauliflower and toss to coat.
4
On a large baking sheet evenly spread the cauliflower.
5
Roast in the oven for 20 minutes or until the cauliflower is tender and starting to brown on the ends, flipping halfway through to ensure even browning. Serve warm with cilantro.

Notes

You can modify how much of the spices you use based on how big your head of cauliflower is. If you are using a smaller head of cauliflower you might want a bit less of the spices. Store leftover cauliflower in an airtight container in the fridge for up to 4 days. Reheat in a 400F oven for 10-12 minutes or in your air fryer at 375F for 5-7 minutes to bring back the crispy edges. The yogurt tahini sauce can be stored in a jar or airtight container in the fridge for up to 5 days. Just give the sauce a stir before using. This is a dish that is best served fresh so I don’t recommend freezing as you will loose the crispy texture during the freezing and defrosting process. For maximum crispiness: Make sure the cauliflower is completely dry before tossing with the oil and spices, and avoid crowding the pan. If your sheet pan is small, split between two pans. Both steps make a bigger difference than roast time.

Per serving

Carbs9 g
Protein3 g
Fat11 g
Fiber3 g

Also filed under

Vegetarian Sides

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