Roasted Cauliflower

Roasted Cauliflower

Roasting cauliflower imparts a new dimension to a rather bland vegetable. Cauliflower can absorb any spice added to it. A combination of turmeric, cumin, salt, and pepper produces a toasty and crispy veggie worthy of eating straight out of the oven with a sprinkle of lemon. It’s a rich, golden addition to any salad or side dish.

Yield: 4

Time: 30 minutes


The key is to cut the florets in a way that there is one flat side for browning and to roast at a high temperature.

  • 6 cups (600 g) cauliflower florets, about 1 small head
  • 3 Tbsp olive oil
  • 2 tsp ground turmeric
  • 1 tsp cumin
  • 1 tsp coarse sea salt
  • 1 tsp freshly ground pepper


    Preheat oven to 425°F/220°C.

    Whisk olive oil, turmeric, cumin, salt and pepper in a bowl large enough to hold the cauliflower florets. Toss to cover florets well on all sides. Place florets on a baking sheet with the stem flat side down. Roast florets for about 15-20 minutes, turning florets on the other side half-term.

    Serve cauliflower warm or at room temperature.

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