Pescatarian Turmeric Roasted Cauliflower
Cauliflower gets a serious glow-up here, roasted at high heat with a bold spice blend that turns humble florets into something genuinely crave-worthy. The trick of preheating the sheet pan before the cauliflower ever touches it is what delivers those deeply caramelized, almost crispy edges — no soggy vegetables in sight. Turmeric, cumin, and smoked paprika layer together into a warm, earthy coating, with a hit of cayenne available for anyone who wants a little extra fire. Finishing with fresh parsley and a squeeze of lemon brightens the whole dish and keeps it feeling light despite all that roasted richness. It fits naturally into a pescatarian lifestyle as a satisfying side or even a main event alongside grains or a simple salad. The ingredient list is short, the technique is straightforward, and the results look far more impressive than the effort involved.
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!