Shellfish Free Turmeric Roasted Cauliflower
Cauliflower gets a serious glow-up here, roasted at high heat until the edges go deep golden brown and the cut sides develop that irresistible caramelized crust. A bold spice blend — turmeric, cumin, smoked paprika, and a hit of cayenne if you like things with a little kick — coats every floret before it ever hits the pan. The trick of preheating the sheet pan means the cauliflower starts sizzling the moment it lands, giving you that roasty, slightly crispy texture instead of a steamed, soggy result. Fresh parsley and a squeeze of lemon at the end brighten everything up and balance the warm, earthy spices beautifully. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's nothing to second-guess or swap out. It works just as well as a weeknight side as it does as part of a bigger spread, and it disappears fast no matter the occasion.
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!