Turmeric Roasted Cauliflower

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In case you hadn’t noticed, it’s still winter. Winter is the season of roasted veggies. I’ve learned that there are lots of vegetables I can get Mike to eat if I roast them. Cauliflower is one such vegetable.

Generally I stick with sea salt and black pepper when I roast vegetables. But one time I was roasting cauliflower, and I decided to add turmeric. I’m happy about that decision.

I’ve read numerous recipes that say that turmeric doesn’t really have flavor and that its main virtue is the color it adds to food. I won’t deny that it adds color. (See above.) However, it takes a recipe like this one to see that turmeric certainly adds a distinct flavor. I would describe it as “earthy.” (I realize that doesn’t mean much. Still, I encourage you to give it a try.)

  • 1 head of cauliflower, washed and cut into florets
  • 1-2 tablespoons vegetable oil
  • 1/2 teaspoon ground turmeric
  • ~1/4 teaspoon sea salt
  • black pepper
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Put the cauliflower in a large casserole dish or rimmed baking sheet.
  3. Drizzle the cauliflower with oil, then toss to coat.
  4. Add the turmeric, a big pinch of salt, and a few cranks of black pepper. Toss again to make sure that the cauliflower is evenly coated.
  5. Roast cauliflower in the oven for 40-60 minutes, mixing every 20 minutes or so, until cauliflower reaches desired doneness. Serve.

(Serves 4)


The cooking time really comes down to how brown you like your cauliflower. (Well, and your oven, I suppose.) I ended up roasting this particular batch for 50 minutes. I mixed it up at the 20 minute and 40 minute marks.

If, like me, you enjoy lots of caramelized bits, then it is important to remember that you want your cauliflower dry before it goes in the oven. (This goes for any roasted vegetable really.) Either wash it ahead of time and let it sit out to dry, or do a very thorough job of toweling it off.

Sometimes it’s nice to quarter an onion or two and throw that in as well. Or add some crushed cayenne. I was keeping things basic here.

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Comments

  1. MMMMMM,..I love cauliflower a lot but haven’t got a lot of recipes. This one is new to me but is a great one!
    Thanks, Larissa! :)

  2. Darn, can’t even get credit for recipes on my own site.

  3. Yes, this one was Kalinda. You can always tell by the expert photographs. It does look super tasty!

  4. Hello

    I just came across your blog when Mike mentioned it today in his blog post. So I stop by and this recipe caught my eye

    I have to say I am pleasantly surprised and glad to see Americans incorporating turmeric in their diets. Reason I say that is because, from where I come, Indian Sub continent, we have been using turmeric forever for generations. Many studies point out that adding turmeric in ones diet helps in decreasing the chance of getting Alzheimer’s disease. I never even knew there was something like Alzheimer’s until I move to the U.S.

    We use turmeric in our cooking everyday. Like you mentioned it has a distinct flavor so one has to be little cautious and not add it too much. But anyways thanks for the recipe. we are raising our daughter meat free so I think I could try some of the recipes. :)

  5. Hi Jay!

    Thanks for taking the time to stop by. I really would like to learn more Indian cooking because it fits so nicely into what I already want to do. Maybe I need to have you teach me some recipes. :)

  6. This looks awesome!

  7. Hi again, Kalinda. I’m starting to think we must cook alike. First the Egyptian beans, now the cauliflower. I just posted my Gobi Tikka recipe the other day… take a peek if you’re interested.

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