Anti Inflammatory Curried Cauliflower with Turmeric and Ginger
Roasting cauliflower at high heat transforms it into something genuinely craveable — caramelized edges, tender centers, and a golden crust that holds onto every bit of spice. This dish leans hard on turmeric, ginger, and a warming blend of cumin, coriander, and curry powder, which happen to be some of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle. The garlic-ginger oil drizzled on at the end is a small step that makes a huge difference, blooming those aromatics just enough to deepen the flavor without overpowering the spice blend. A squeeze of fresh lemon juice at the finish brightens everything and keeps the dish feeling light despite all that bold seasoning. It comes together on a single sheet pan, serves four, and looks stunning on a platter — especially with a scatter of pomegranate seeds and fresh cilantro if you want to go the extra mile. This is the kind of vegetable dish that converts skeptics.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- 3 tbsp extra virgin olive oil, divided
- 1 tsp ground turmeric
- 1 ½ tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 2 tbsp pomegranate seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- 2
In a small bowl, combine the turmeric, curry powder, cumin, coriander, cayenne, salt, and black pepper. Stir until evenly mixed.
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