Turmeric-Roasted Cauliflower
Roasting cauliflower transforms it into a crispy, tender vegetable. A sponge for other flavors, cauliflower can absorb any spice mix or marinade you add, like this warm and toasty combination of turmeric, cumin and garlic. Serve as a simple side dish, or stir it into salads or grain bowls to add more plant power.
Servings: 5
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 ½ teaspoons ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 large cloves garlic, minced
- 8 cups cauliflower florets (1 large head; about 2 pounds)
- 1-2 teaspoons lemon juice
Directions
- Preheat oven to 425°F.
- Whisk oil, turmeric, cumin, salt, pepper and garlic in a large bowl. Add cauliflower and toss to coat. Transfer to a large rimmed baking sheet. Roast, stirring once, until browned and tender, 15 to 25 minutes.
- Drizzle lemon juice over the cauliflower.