Turmeric and spices turn your plain cauliflower into a vibrant side dish or snack. Deliver delicious turmeric roasted cauliflower to your table with this easy recipe.
I’ve been doing a lot of vegetable roasting lately. Most recently, I made a turmeric roasted cauliflower side inspired by the same dish I used to eat growing up.
When I was a kid, cauliflower was a staple vegetable in our house. Typically, most of our dinners had some sort of vegetable stir fry mixed with turmeric, ground coriander and other spices.
To be honest, the cauliflower and pea stir fry that my mom made was my least favorite and I have never made it as an adult.
This turmeric roasted cauliflower on the other hand is fantastic! It’s spiced the same way as the stir fry, but minus the mushy peas and way more turmeric!
Although it’s not so new to me, turmeric seems to be the trendy spice of the year.
Oh, and cauliflower has been gaining ranks on the vegetable hot list too! We see it on menus everywhere in the form of buffalo spiced cauliflower, cauliflower steaks or even cauliflower burgers.
Turmeric and cauliflower may seem to just be trends but they are delicious and healthy.
Turmeric is a natural anti-inflammatory compound and protects against many illnesses including heart diseases and cancers. It also eases osteoarthritis pain.
It’s even thought to improve your memory. Trust me, this is one spice you want to be adding your recipes.
The only down side is that it is poorly absorbed into the bloodstream. Research shows that it helps to consume it with black pepper which enhances turmeric absorption significantly.
Luckily these turmeric roasted cauliflower florets taste even more delicious with a few grinds of fresh ground peppercorn!
Turmeric roasted cauliflower can be served as a vegetable side dish or snack. Try it on it’s own or dip it into some cooling cucumber raita dip.
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Turmeric Roasted Cauliflower Recipe
Ingredients
- 2 tablespoons Olive Oil
- 1 head Cauliflower
- 1 teaspoon Ground Coriander
- 1 teaspoon Cumin
- 3/4 teaspoon Turmeric
- Freshly Ground Black Pepper
- 1 tablespoon Fresh Cilantro chopped
Instructions
- Preheat the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper.
- Remove any outer leaves and the short stem of the cauliflower. Cut the cauliflower head in half and then into quarters.
- Separate the florets off each quarter by slicing them away from the core stem. Cut them further into bite size pieces if they are too large but make sure they are even in size. Rinse the florets and drain. Pat dry them with a clean paper towel.
- Combine the olive oil and spices in a large bowl. Add the cauliflower and toss to coat the florets. Salt to taste. Add several grinds of cracked pepper.
- Place the cauliflower on the sheet pan and roast them in the oven for 15 minutes or until browned on the edges. Give them a turn with a spatula about half way through.
- Sprinkle with fresh cilantro and lime juice if desired.