Jump to recipe
Turmeric Roasted Cauliflower
Are you a turmeric fan? I sure am! More so lately because I’ve been experimenting with adding it to many different recipes…such as THIS roasted cauliflower.
Turmeric has been a very popular spice in Indian and Asian food for centuries, but it has become a global favorite recently over the past few years.
Turmeric gets its health benefits from its main active ingredient, curcumin, which is LOADED with antioxidants and is believed to have anti-inflammatory properties. (and it’s even great for *some* pets, also!)
🧡Researchers believe that chronic inflammation plays a significant role in all sorts of chronic diseases, from heart disease to cancer.
✅ Plus, curcumin is believed to boost your brain function, ease arthritis pain, and even help with depression.
🍵Turmeric adds a rich flavor to recipes and even has found its way into yummy turmeric lattes! Add it to roasted veggies, chilis, stews, and stir-fries for more flavor.
Have you had any turmeric lately!?
- 1/4 cup avocado or olive oil
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1/2 tsp chili flakes, or to taste
- 1/2 tsp sea salt, or to taste
- 1/2 tsp freshly ground pepper, or to taste
- 1 large head cauliflower
- freshly shredded parmesan, chopped parsley, lime wedges
Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
Carefully cut and remove the cauliflower core and discard, then break into florets.
Place your cauliflower florets into a large bowl.
Sprinkle with your seasonings and drizzle with the oil.
Stir well to get all the pieces nicely coated.
Transfer to your prepared baking sheet and spread it into a single layer.
Roast until crisp-tender, and slightly golden brown, 25-30 minutes.
Garnish with parmesan and parsley, if desired, and serve.