Macadamia Free Turmeric Roasted Cauliflower
Cauliflower gets a serious glow-up here, roasted at high heat until the edges turn deep golden brown and the stems go perfectly tender. The spice blend — turmeric, cumin, smoked paprika, and a whisper of cayenne — creates a crust that's bold, earthy, and just a little smoky in the best possible way. Preheating the sheet pan before the florets hit it is the secret move that drives that caramelized char without any steaming or sogginess. A squeeze of fresh lemon and a handful of chopped parsley at the end brighten everything up and make it look genuinely stunning on the table. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or piling it into a grain bowl. Every ingredient is straightforward pantry and produce staple, so there's no hunting down specialty items or worrying about hidden nut-based oils sneaking into the mix.
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!