Turmeric Roasted Cauliflower
This Turmeric Roasted Cauliflower is a flavor-packed delight! Golden, crispy, and full of health benefits, it’s perfect for any meal.
Servings: 4 servings
Ingredients
- 1 large head cauliflower (about 2 pounds)
- 4 medium garlic cloves fresh, minced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper preferably freshly ground
Instructions
- Preheat your oven to 425°F (220°C).
- Rinse the cauliflower, remove leaves and stem, and cut into bite-sized florets.
- In a mixing bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, red pepper flakes, salt, and black pepper. Stir until well combined.
- Add the cauliflower florets to the bowl with the spice mixture and toss until evenly coated.
- Spread the cauliflower in a single layer on a baking sheet.
- Roast for about 25-30 minutes, turning halfway through.
- Remove from the oven and let cool slightly. Serve warm.
Equipment
- Large baking sheet
- Mixing Bowl
- Sharp knife
- Spatula
- Oven mitts
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze roasted cauliflower for up to 3 months.
- Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes.