I just have to laugh at this: I was all excited as I created this dish of turmeric roasted cauliflower, adding different spices and figuring out how much of good-for-you turmeric I could add before it was too much, if you know what I mean. As I’m tasting it, with it’s amazing mix of flavors and spots of roasted-crunchy-goodness, I’m thinking about how you’re all going to love it (well, if you like cauliflower, that is) and that I can’t wait to share it. So I start to edit the photos and decide to visit Google to see about a title for this dish I “made up” (I do this often to make sure I get some Google love when people are searching) and, bam- pages and pages of “my” recipe!
There must be hundreds of ‘turmeric roasted cauliflower’ recipes out there, which made me smile because,
- I obviously had seen a recipe like this and it was lurking in the back of my mind, inspiring me to “create” this, and
- There really is nothing new under the sun, is there?
Of course you know what I’m going to say next, right? But this recipe is better than all the others. Only, since I haven’t tried all the others, I can’t really say that, ha! So I’ll just say it’s very, very, good. I added a few other spices since I don’t happen to think turmeric has that much flavor – like a healthy dose of cayenne (another good-for-you spice) which is why the “spicy” is in the title. We like things spicy around here, but that’s always adjustable in my recipes, so if you don’t, you can go back to the plain turmeric roasted cauliflower title.
I’ve had a long love affair with cauliflower – but only in my adult years. I think like most kids there weren’t many vegetables I would eat. And then I did and a number of cauliflower recipes became regulars in our house (this amazing soup is one I’ve been making for years – even cauliflower haters like it!). But when I was pregnant with our second child, that’s when I couldn’t get enough of the stuff! Isn’t that weird? I’ve really never heard of any pregnant lady with a craving for cauliflower before or since. I literally used to dream about it – usually dripping with butter!
Now if I dream of it ever again, it may just be covered in these spices. I like to think this mixture of yummy spices (like onion and garlic powders, cumin and a hint of cinnamon) makes my version of this dish waaaay better than all the others. But since I really like this, I’m not gonna waste my time with any other recipe to find out – and I’m okay with that.
Are you a cauliflower fan?
- 1 head cauliflower, cut into florets
- 2 TB. olive oil
- ¾ tsp. turmeric
- ½ tsp. salt
- ¼-1/2 tsp. cayenne powder (to taste - we like ½ tsp.)
- ¼ tsp. cumin
- ¼ tsp. garlic powder (not salt - if that's all you have, omit the ½ tsp. salt above then)
- ¼ tsp. onion powder
- ¼ tsp. cinnamon
- chopped parsley - optional for serving
- Heat the oven to 400 degrees.
- Add the cauliflower to a large bowl and toss with the olive oil.
- In a small bowl, mix the remaining ingredients together.
- Sprinkle the spice mixture over the cauliflower gradually, mixing with a spoon as you do, to evenly coat the florets with the spices.
- Spread the coated cauliflower onto a parchment or siliconed-lined baking sheet in a single layer. Try to set most of the cut sides down, as they will brown and crisp better that way.
- Roast for 20 minutes, or until tender, stirring halfway through.
- Transfer to a serving plate and garnish with parsley, if desired.