Celery Free Turmeric Roasted Cauliflower
Roasted cauliflower gets a serious upgrade here, coated in a bold spice 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. Every ingredient is straightforward and plant-based, so there's no need to scan labels or worry about hidden additives sneaking into your meal. The golden color alone is enough to make this the most eye-catching thing on the table. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole dish and balance the earthy warmth of the spices beautifully. It works as a stunning side or piled into a grain bowl, flatbread, or salad for something more substantial.
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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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