Xanthan Gum Free Turmeric Roasted Cauliflower
Roasted cauliflower gets a serious glow-up here, coated in a bold blend of turmeric, cumin, smoked paprika, and a hit of cayenne before hitting a screaming-hot sheet pan. The trick of preheating the pan means the florets start caramelizing the second they land, giving you those deeply golden, almost crispy edges that make this dish genuinely hard to stop eating. Every single ingredient is a whole, recognizable pantry staple — no thickeners, no additives, nothing hiding in a spice blend. That makes it a natural fit for anyone avoiding common binders and stabilizers that sneak into so many packaged seasonings and sauces. A squeeze of lemon and a handful of fresh parsley at the end brighten the whole thing and balance the earthy warmth of the spices. Serve it as a stunning side, pile it into grain bowls, or just eat it straight off the pan — no judgment.
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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)
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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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