Side Dishes > Roasted Vegetables > Cruciferous Vegetables (Roasted) > Roasted Cauliflower Recipe (with Turmeric)

Roasted Turmeric Cauliflower: A Golden Side Dish

Discover a simple yet flavorful recipe for roasted cauliflower, enhanced with the vibrant color and earthy taste of turmeric. This dish is perfect as a healthy and delicious side for any meal.

Prep Time
10 minutes
Cook Time
25-30 minutes
Servings
4
Ingredients
  • 1 head, cut into florets Cauliflower
  • 2 tablespoons Olive Oil
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • to serve Optional: Lemon wedges

Preparation

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Combine Ingredients

In a large bowl, toss the cauliflower florets with olive oil, turmeric powder, garlic powder, salt, and black pepper. Ensure the cauliflower is evenly coated with the spices.

Roasting

Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned. Flip the florets halfway through for even cooking.

Serving

Remove from the oven and serve immediately. Squeeze fresh lemon juice over the roasted cauliflower for added brightness, if desired.

Nutrition Facts Estimated per 100g of product

Calories: 50kcal
Carbohydrates: 8g
Protein: 2g
Fat: 2g
Fiber: 3g

Other Considerations for Nutrition

This recipe is naturally gluten-free and vegan. Adjust seasoning to your dietary needs. Adding lemon juice after roasting can increase Vitamin C content.

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FAQ

  • Can I use frozen cauliflower?

    Yes, but make sure to thaw it completely and pat it dry before roasting to prevent it from becoming soggy.
  • How do I store leftover roasted cauliflower?

    Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Can I add other vegetables?

    Absolutely! Broccoli, Brussels sprouts, or carrots would pair well with the cauliflower. Adjust cooking time accordingly.