Carrageenan Free Turmeric Roasted Cauliflower
Roasted cauliflower gets a serious upgrade here, coated in a bold blend of turmeric, cumin, and smoked paprika before hitting a screaming-hot sheet pan. The trick of preheating the pan is what gives each floret those deeply caramelized, almost crispy edges — no soggy vegetables in sight. Avoiding carrageenan can be trickier than it sounds, since the additive sneaks into a surprising number of processed sauces, spice blends, and packaged sides. This recipe sidesteps all of that by relying entirely on whole spices, fresh cauliflower, and good olive oil — nothing processed, nothing hidden. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole dish and balance the earthy warmth of the spices. It works beautifully as a weeknight side, a grain bowl topper, 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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