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.
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.
Nutrition
Calories: 180kcal
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