Cashew Free Turmeric Roasted Cauliflower
Roasted cauliflower gets a serious glow-up here, coated in a warm 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 that make this dish genuinely hard to stop eating. A finishing squeeze of lemon and a scatter of fresh parsley brighten everything up and keep it feeling light despite all that bold spice. Tree nut allergies can make navigating restaurant dishes or store-bought spice blends stressful, but this recipe is built entirely from whole vegetables and pantry staples — nothing hidden, nothing to second-guess. It works beautifully as a side dish alongside grains or proteins, but honestly it disappears fast enough to hold its own as the main event.
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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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