Would you just loooooook at that gorgeous color!? That’s turmeric for you, friends. Have you ever cooked with it before? Do you use it a lot? I once bought a massive bottle of it that I still have about half of- and by “once” I mean I was still living in my first apartment out of college, so this stuff has lasted through 4 kitchens, two states, a couple career changes, many forgettable boyfriends and one very memorable boyfriend who is now my husband. Thankfully, he loves spices as much as I do.
I hadn’t planned on posting this recipe, which is to say that I hadn’t planned on even making this recipe to begin with until I discovered that the bag of cauliflower that I had bought only a few days earlier was on the verge of rotting and, as it turns out, roasting with flavorful herbs and spices is the best remedy for slightly-past-their prime vegetables.
I love spices on even my blandest day but I have been on a particularly strong spice kick (both the flavors and the kick are strong) ever since we got back from Europe. I think the Turkish food is still in my system; in fact, I think it will never really leave. So, salt and pepper alone wouldn’t do for this cauliflower (though, in a pinch, roasting vegetables with olive oil, salt, pepper and garlic powder works great). Nope, I had to pull out basically every spice in my (ample, perhaps to the point of excess) collection and line them up for examination.
The pairing of cauliflower with turmeric is familiar from Indian cuisine, so naturally (and because this seemed like a good opportunity to make a dent, however small, in my lifetime supply of turmeric), I started there. The flavor is rounded out by salt, pepper, garlic, chili powder, and finally mint for some brightness and balance. I didn’t have any fresh mint on hand so I used dried, but you can use either.
The best part is that this dish is easy to make in massive quantities (thus the large scale recipe below, but if you don’t want lots of leftovers, simple make half) and eat for a few meals, as a main or side, hot or cold. Is there nothing that turmeric cauliflower can’t do?
Roasted Cauliflower with Turmeric and Mint
gluten free, grain free, vegan, paleo, low carb and sugar free
Ingredients
- 2 lbs cauliflower florets, washed and cut into bite sized pieces
- 1/4 cup extra virgin olive oil or coconut oil
- 3/4 teaspoon coarse sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 Tablespoon dried mint, see note
Instructions
- Preheat the oven to 375F. Line 2 large baking sheets with parchment, tinfoil or nonstick pads. Set aside.
- In a large mixing bowl, toss the florets with olive oil to coat.
- In a small bowl, mix the salt, herbs and spices (except the mint if you are using fresh; see note) and then toss the mixture with the cauliflower until it has been evenly distributed with the cauliflower.
- Turn the cauliflower out onto the prepared pans (half on each pan, obviously) and spread in a single layer, spacing each floret about 1" apart. This will help with crisping, since if they are too close together, they will steam rather than roast.
- Bake for 50-50 minutes until crispy on the outside and tender on the inside.
Notes
If you prefer to use fresh mint, use 1/2 Tbsp and toss with the cauliflower after it has roasted to preserve the flavor of the herb.
Store leftovers in an airtight container in the fridge for up to a week. Serve leftovers hot or cold.
Makes 2 lb cauliflower.
Julia says
Heck yes, I love that color! I’ve been trying to incorporate more fresh turmeric into my edibles, and using it in roasted cauli is just brilliant. I could easily see myself eating the entire batch in one sitting..there’s no stopping me when it comes to roasted veggies! 😀
Nora (A Clean Bake) says
There’s no stopping me either! Especially when it’s so tasty!
Medha @ Whisk & Shout says
I’ve been using turmeric forever, not only for the color, but just because it’s been in my spice cupboard since I was little, growing up in an Indian household. I love the turmeric/mint combination with that cauli and cute bowl 🙂
Nora (A Clean Bake) says
Thanks, Medha! What else do you use it for? I love it, and it’s very good for you, so I try to incorporate it as much as I can!
Selena @ The Nutritious Kitchen says
I am in serious need of a new way to eat cauliflower. Lately it has not been calling my name and tumeric has yet to make it into my pantry! Will be trying this asap!
Nora (A Clean Bake) says
I gotcha covered! 😉
Monica says
Ohmygosh, this sounds delicious!! Love all the herbs and spices and turmeric, yum (:
Nora (A Clean Bake) says
Thanks, Monica! I am a big herb/spice person too, as you already know!
Traci | Vanilla And Bean says
I love how travel inspires new flavors! When I first saw this, I thought my mouth watered a bit, Nora! For real! It looks so tasty and the seasonings you’ve assembled are just what I crave! What a delicious and craveworthy dish! Thank you for this!
Nora (A Clean Bake) says
Yes! That’s one of the MANY magical things about travel, don’t you think? I love how well our cravings align, by the way. I hope you get a chance to make this, and love it as much as I did!
Joanne says
I am convinced that turmeric has curative properties so YES to eating it all the time and on everything..but especially on roasted cauliflower. YUM.
Nora (A Clean Bake) says
Funny you should mention that because it actually does! It is a great natural anti inflammatory, as though anyone needed another excuse to eat more of this cauliflower!
Lynn | The Road to Honey says
I couldn’t agree with your more Nora. The color of this cauliflower is stunning. . .and Turkish food is amazing (I miss it myself).
I addition to serving this up as a side, I’m also thinking this cauliflower would taste lovely in a vegetarian taco. Can’t wait to try.
Nora (A Clean Bake) says
Oh, that’s a wonderful idea!
Anu-My Ginger Garlic Kitchen says
Wow! What a heavenly combination of turmeric and mint! These roasted cauliflowers look stunning and delicious!
Nora (A Clean Bake) says
Thanks, Anu!
Becky Winkler (A Calculated Whisk) says
This looks deeeelicious. It’s been too long since I’ve roasted cauliflower, and I’ve never done it with turmeric! When I first looked at the picture I thought you just used one of those golden cauliflowers that I sometimes see at the store. Knowing the color comes from turmeric makes it sound even better!
Nora (A Clean Bake) says
Oh that’s funny, I have never used any of those vibrantly colored cauliflowers before!
Evi @ greenevi says
I love turmeric and I love these roasted cauliflowers! Your version with mint is just beautiful! Pinned 😉
Nora (A Clean Bake) says
Thanks, Evi!
Vanessa @ VeganFamilyRecipes says
Super excited to try this!
Nora (A Clean Bake) says
I hope you enjoy it, Vanessa!
Cassandra says
Also delicious with a drizzle of yoghurt and lemon mixture 🙂
Nora (A Clean Bake) says
That sounds wonderful!
Ann S. says
This stuff is delicious and down right addictive! Can’t wait to make it again!