Brazil Nut Free 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 if you're feeling bold — coats every floret in warm, earthy flavor that makes this dish anything but boring. The trick of preheating the sheet pan before the cauliflower ever touches it is what delivers that satisfying caramelized crust instead of a soggy, steamed result. Fresh parsley and a squeeze of lemon at the end cut right through the richness and brighten the whole plate. For anyone navigating tree nut allergies, this kind of simple, whole-ingredient recipe is a breath of fresh air — no packaged spice blends with questionable "processed in a facility" disclaimers, just pantry staples you can verify yourself. It works beautifully as a side dish alongside grilled proteins or grain bowls, but honestly it's tempting enough to eat straight off the pan.

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