Spiced Turmeric Roasted Cauliflower Recipe

This recipe for healthy turmeric roasted cauliflower adds spice from cayenne as well as garlic, onion, cumin and a hint of cinnamon. It’s a great way to serve cauliflower!

Just one more of our Quick Healthy Recipes.

I just have to laugh at this: I was all excited as I created this recipe for 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,

1. I obviously had seen a recipe like this and it was lurking in the back of my mind, inspiring me to “create” this, and
2. 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, so I’ll just say it’s very, very, good.

Spiced Turmeric Roasted Cauliflower Recipe

To create this recipe I added a few other spices since I don’t happen to think turmeric has that much flavor.

There is a healthy dose of cayenne (another good-for-you spice) which is why the “spiced” is in the title. We like things spicy around here, but that’s always adjustable in my recipes, so if you don’t want it too hot, you can lessen it or leave it completely out.

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 when I did start loving vegetables, 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 cauliflower! 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, ha!

(And, no, my daughter still doesn’t like cauliflower to this day…).

Now if I dream of cauliflower 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.

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Spicy Turmeric Roasted Cauliflower

A flavorful side dish that brings the health benefits of turmeric to your table.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Yield: 6 servings

Author: Jami Boys

Ingredients

• 1 head cauliflower cut into florets
• 2 tablespoons olive oil
• 3/4 teaspoon turmeric
• 1/2 teaspoon salt
• ¼ to ½ teaspoon cayenne powder to taste - we like 1/2 teaspoon
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder Not garlic salt - if that's all you have, then omit the 1/2 teaspoon salt above.
• 1/4 teaspoon onion powder
• 1/4 teaspoon cinnamon
• chopped parsley - optional for serving

Instructions

• 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.

Notes

This can be made ahead and kept refrigerated for a few days. Reheat by putting in single layer in 350 degree oven until warmed, about 5 minutes.

Nutrition

Serving: 1serving | Calories: 54kcal | Carbohydrates: 2.9g | Protein: 1g | Fat: 4.8g | Saturated Fat: 0.7g | Sodium: 207mg | Fiber: 1.3g | Sugar: 1.2g

Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

More Easy, Healthy Recipes To Try:

Lemon Garlic Baked Grated Carrots

Quick and Easy Corn Red Pepper and Onion Sauté

Zucchini-Feta Fritters with Lime

This recipe has been updated – it was first published in May of 2015.

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