Roasted Cauliflower with Turmeric
Turmeric-roasted cauliflower is anything but boring. Enjoy it as a flavorful snack, a healthy side dish, or with your favorite dipping sauce.
Ingredients
- 6 cups cauliflower florets, from 1-1/2 pound cauliflower cut into 1-inch florets
- 3 garlic cloves, smashed
- ¼ cup olive oil
- 1 tsp turmeric
- 1 tsp ground cumin
- Kosher salt, to taste
- ¼ teaspoon crushed red pepper flakes
- 2 Tbsp chopped cilantro, or more
Equipment
Instructions
- Preheat the oven to 450°F. Cut the cauliflower florets into 1-inch pieces and combine with the garlic in a large bowl. Drizzle with the olive oil and toss to coat.
- In a small bowl, combine the turmeric, cumin, pepper flakes, and salt. Sprinkle over the cauliflower and toss to coat. Spread the cauliflower out on a large rimmed baking sheet.
- Bake, stirring occasionally, until browned on the edges and tender, 23-27 minutes. Remove the from oven, sprinkle with cilantro, and serve hot!
Notes
Sandy’s tips:
- Storage: This roasted cauliflower with turmeric is best enjoyed straight from the oven. If you have any leftover florets, store them in an airtight container in the fridge for 1-2 days.
- Uniform-sized florets: Try to cut the florets into uniform 1-inch pieces so that they roast at the same rate and look even more appealing when served and give the florets space on the baking sheet. If they’re too close, they’ll steam instead of roast and you’ll miss out on those crispy, golden edges.
Nutrition Facts
Calories: 46kcal, Carbohydrates: 7g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 144mg, Potassium: 389mg, Fiber: 3g, Sugar: 2g, Vitamin A: 72IU, Vitamin C: 59mg, Calcium: 38mg, Iron: 1mg