Roasted Cauliflower Turmeric Cumin (Printable)
Golden roasted cauliflower infused with turmeric, cumin, and aromatic spices for a flavorful vegan side.
# What you'll need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 1 small red onion, sliced (optional)
→ Spices and Seasonings
03 - 2 tablespoons olive oil
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon ground cumin
06 - 0.5 teaspoon ground coriander
07 - 0.5 teaspoon smoked paprika (optional)
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons chopped fresh cilantro or parsley
11 - Lemon wedges, for serving
# Directions:
01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, turmeric, cumin, coriander, smoked paprika, salt, and black pepper until evenly blended.
03 - Add cauliflower florets and sliced red onion, if using, to the bowl. Toss thoroughly to evenly coat with the spiced oil mixture.
04 - Spread the coated vegetables in a single layer on the prepared baking sheet for even roasting.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the cauliflower is golden brown and tender with crispy edges.
06 - Transfer the roasted vegetables to a serving platter. Garnish with chopped cilantro or parsley and serve with lemon wedges.
# Expert Suggestions:
01 -
- The spices caramelize right onto the florets, creating this addictive, savory crust that keeps you reaching for more.
- It comes together in under 40 minutes total, making it perfect for those nights when you want something special but not complicated.
- Works equally well as a standalone meal or tucked alongside rice, flatbread, or grilled proteins without stealing the show.
02 -
- Stir halfway through roasting, or the bottom layer will brown too quickly while the top stays pale.
- Don't crowd the pan; if florets are touching, they'll steam instead of caramelize, and you'll lose all that crispy magic.
03 -
- Buy whole spices when you can and toast them yourself for an even deeper flavor, though ground spices work beautifully if they're fresh and fragrant.
- The real secret is not crowding the pan—give those florets space and they'll reward you with crispy edges and tender insides that taste like actual food, not a side dish afterthought.