This Turmeric Roasted Cauliflower is a simple yet flavorful dish that checks all the boxes: it’s gluten-free, vegan, paleo, and Whole30-approved. The cauliflower florets are tossed in a blend of warm spices like turmeric, cumin, and smoked paprika, giving them a vibrant color and irresistible flavor. Perfect as a side dish or even a light snack, this recipe is not only easy to make but also packed with health benefits. Turmeric, known for its anti-inflammatory properties, takes center stage in this dish, while the combination of spices and roasted cauliflower creates a deliciously crispy, golden-brown finish.
Ingredients:
- 1 large head of cauliflower (approximately 2 1/2 to 3 pounds), chopped into florets (about 5 to 6 cups).
- 3 tablespoons avocado oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried mustard powder
- A pinch of cayenne pepper (optional, for added heat).
- 3/4 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with avocado oil.
- Prepare the Cauliflower:
- Cut the cauliflower into medium-sized florets and transfer them to a large mixing bowl.
- Season the Cauliflower:
- In the same bowl, drizzle the cauliflower with the avocado oil, ensuring the florets are evenly coated.
- In a small bowl, combine the ground turmeric, garlic powder, cumin, smoked paprika, dried mustard powder, cayenne (if using), kosher salt, and black pepper.
- Sprinkle the spice blend over the cauliflower and toss until the florets are evenly coated with the spices and oil.
- Roast the Cauliflower:
- Arrange the seasoned cauliflower florets in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden brown and crispy on the edges.
- Serve:
- Once roasted, remove the cauliflower from the oven and let it cool slightly before serving.
- Serve warm as a side dish, or enjoy as a healthy snack. It pairs well with salads, grilled proteins, or even as part of a veggie bowl.
Conclusion:
This Turmeric Roasted Cauliflower is a delicious, healthy, and versatile dish that can be enjoyed by anyone following a gluten-free, vegan, paleo, or Whole30 diet. The combination of turmeric and other spices gives the cauliflower a bold, warm flavor, while roasting brings out its natural sweetness and makes the edges crispy. It’s a flavorful way to add a nutritious veggie to your meal rotation, whether you’re serving it as a side dish or incorporating it into larger meals.
Turmeric Roasted Cauliflower (Gluten-Free, Vegan, Paleo, Whole30)
A simple yet flavorful roasted cauliflower dishseasoned with turmeric, cumin, and smoked paprika. Gluten-free, vegan, paleo,and Whole30-approved, it's a nutritious and easy-to-make side dish or snack.
- 1 large head of cauliflower (approximately 2 1/2 to 3 pounds, chopped into florets (about 5 to 6 cups).)
- 3 tablespoons avocado oil
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried mustard powder
- A pinch of cayenne pepper (optional, for added heat.)
- 3/4 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
Preheat the Oven:
- Preheat your oven to 400°F (200°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it with avocado oil.
Prepare the Cauliflower:
- Cut the cauliflower into medium-sized florets and transfer them to a large mixing bowl.
Season the Cauliflower:
- In the same bowl, drizzle the cauliflower with the avocado oil, ensuring the florets are evenly coated.
- In a small bowl, combine the ground turmeric, garlic powder, cumin, smoked paprika, dried mustard powder, cayenne (if using), kosher salt, and black pepper.
- Sprinkle the spice blend over the cauliflower and toss until the florets are evenly coated with the spices and oil.
Roast the Cauliflower:
- Arrange the seasoned cauliflower florets in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden brown and crispy on the edges.
Serve:
- Once roasted, remove the cauliflower from the oven and let it cool slightly before serving.
- Serve warm as a side dish, or enjoy as a healthy snack. It pairs well with salads, grilled proteins, or even as part of a veggie bowl.