Cinnamon Free Turmeric Roasted Cauliflower
Roasted cauliflower gets a serious glow-up 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 means the florets start searing the moment they land, giving you those deeply caramelized, golden-brown edges that make this dish genuinely hard to stop eating. Every spice in this recipe is straightforward and easy to verify on the label, which matters when you're navigating a spice rack full of blends that often sneak in unexpected ingredients. Turmeric brings its warm, earthy depth while the smoked paprika adds a subtle smokiness — no cinnamon needed to make this feel complex and satisfying. A squeeze of fresh lemon at the end cuts right through the richness of the olive oil and brightens the whole dish beautifully. It works as a stunning side for almost any main, but honestly it's good enough to eat 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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