Rice Free Turmeric Roasted Cauliflower
Cauliflower gets a serious glow-up here, roasted at high heat until the edges turn deep golden brown and the cut sides develop that irresistible caramelized crust. A bold spice blend — turmeric, cumin, smoked paprika, and a kick of cayenne — coats every floret before it hits a screaming-hot sheet pan, which is the secret to getting that restaurant-worthy char instead of a soggy, steamed result. The whole thing is built from whole vegetables and pantry spices, so there's nothing hidden to worry about — no grains, no fillers, just clean, straightforward ingredients. Fresh parsley and a squeeze of lemon at the end brighten everything up and balance the earthy warmth of the spices beautifully. It works just as well as a weeknight side as it does on a spread for guests, and the color alone is enough to make people stop and ask what you made.
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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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