Honey 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 is what gives each floret those deeply caramelized, almost crispy edges that make this dish genuinely hard to stop eating. Every ingredient is a straightforward pantry staple — olive oil, spices, salt — so there's nothing hidden to second-guess, which is exactly what you want when you're keeping sweeteners out of your meals. A squeeze of fresh lemon and a scatter of parsley at the end brighten the whole thing up and balance the earthy warmth of the spice blend. It works beautifully as a side dish alongside grains or roasted proteins, but honestly it disappears fast enough to be a snack straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!