Low Sugar Turmeric Roasted Cauliflower
Cauliflower gets a serious glow-up here, roasted at high heat until the edges turn deep golden brown and the stems go perfectly tender. The spice blend — turmeric, cumin, smoked paprika, and a hit of cayenne — builds layers of warmth and color without a single gram of added sweetness anywhere in the mix. That matters more than you might think, because a lot of store-bought roasted vegetable blends and seasoning packets sneak in sugar or honey to encourage caramelization. Here, the natural sugars already in the cauliflower do all that work on their own, especially with the trick of preheating the sheet pan so the florets sear the moment they hit the surface. A squeeze of fresh lemon and a scatter of parsley at the end brighten everything up and keep the whole dish feeling light and vibrant. It works beautifully as a side, piled into grain bowls, or honestly just eaten straight off the pan.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 3 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¾ tsp kosher salt
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Place a large sheet pan in the oven while it preheats.
- 2
In a large mixing bowl, whisk together the olive oil, turmeric, cumin, smoked paprika, black pepper, salt, and cayenne, if using. Add the cauliflower florets and toss until every piece is evenly coated.
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