Roasted Turmeric Cauliflower

Yet another recipe so basicAF I find it hard to even call it a “recipe”… but it dawned on me that many people don’t like cauliflower, and that’s probably because y’all be steaming it (no thanks!). This recipe might be simple but oh man, it’s delicious.

Roasted Turmeric Cauliflower


  • 1 large head of organic cauliflower

  • 1 tbsp organic turmeric powder

  • 1.5 tsp organic paprika powder

  • 2 tsp organic garlic powder

  • few cracks of organic black pepper

  • sprinkle of sea salt

  • 1/4 cup of organic olive oil


  1. Preheat the oven to 400F

  2. Chop your cauliflower up. In this image I roasted two “steaks” by keeping a larger middle piece of cauliflower, and then chopped up all the florets into smaller pieces. Try not to keep any pieces too big (they can be wide, but not too high up off the tray).

  3. Line your tray with parchment paper, pop your cauliflower on the tray, and drizzle it with that 1/4 cup olive oil. Toss it with your hands to coat all the cauliflower.

  4. Spread the cauliflower evenly across the tray, making sure no pieces are overlapping!

  5. Cover the cauliflower with the turmeric and paprika using a small sieve. By using a sieve you can actually dust the turmeric and paprika on evenly; and then sprinkle the whole tray with the garlic powder, salt, and pepper.

  6. Roast for 15 minutes, toss the entire tray, roast for another 10 minutes, toss, and roast another 10. Make sure you keep an eye on it towards the end! Every oven heats differently and the key to the perfect cauli is roasting it as far as possible before it burns (to get that crisp!)

Hot tips

  1. If you overlap the cauliflower or use too little oil, they will steam and you won’t get those crispy bits.

  2. Speaking of crispy bits, my favourite pieces are always the small ones. Make sure you don’t leave whole florets, at least chop them in half because to properly brown they need to actually be laying flat on the hot tray