Fructose Free Turmeric Roasted Cauliflower
Cauliflower is one of those vegetables that genuinely transforms under high heat, and this spiced roasted version is proof. A bold blend of turmeric, cumin, smoked paprika, and a touch of cayenne coats every floret before they hit a screaming-hot sheet pan, creating edges that go deep golden and almost caramelized while the centers stay tender. The trick of preheating the pan means the cauliflower starts searing the moment it lands, so you get that satisfying char without any sogginess. For anyone managing fructose intake, cauliflower is a reliably safe choice, and the rest of the ingredient list — olive oil, ground spices, salt — keeps things clean and straightforward with no hidden sugars or high-fructose additions to worry about. A scatter of fresh parsley and a squeeze of lemon at the end brightens the whole dish without adding anything problematic. It works beautifully as a side alongside grilled proteins or grains, but honestly it's tempting 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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