Roasted Turmeric Cauliflower
Recipe Type: Side
A vibrant color, delicious hot or cold, this roasted turmeric cauliflower's flavor is brightened with mint and chili powder for a show-stopping side dish.
  • 2 lbs cauliflower florets, washed and cut into bite sized pieces
  • ¼ cup extra virgin olive oil or coconut oil
  • ¾ teaspoon coarse sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric
  • 1 Tablespoon dried mint (see note, can also be fresh)
  1. Preheat the oven to 375F. Line 2 large baking sheets with parchment, tinfoil or nonstick pads. Set aside.
  2. In a large mixing bowl, toss the florets with olive oil to coat.
  3. 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.
  4. 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.
  5. Bake for 50-60 minutes until crispy on the outside and tender on the inside.
If you prefer to use fresh mint, use ½ 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.
Recipe by Honest Cooking at