Artificial Flavors Free Turmeric Roasted Cauliflower
Roasted cauliflower doesn't need a single shortcut or synthetic boost to taste absolutely incredible, and this recipe proves it. A handful of real pantry spices — turmeric, cumin, and smoked paprika — do all the heavy lifting, building deep, earthy flavor without a flavoring packet or seasoning blend in sight. The trick of preheating the sheet pan before the cauliflower ever touches it is what gives each floret those irresistible caramelized edges and golden-brown cut sides. Every ingredient here is exactly what it says it is: whole spices, good olive oil, and fresh produce. A squeeze of lemon and a scatter of flat-leaf parsley at the end brighten the whole dish and keep it tasting clean and vibrant. It's the kind of side that disappears fast, whether you're serving it alongside a weeknight dinner or setting it out as a crowd-pleasing appetizer.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!