This is one of our favorite ways to dress up weeknight cauliflower. In the photo here it's served with Mujadara, but we love it with most anything.
If you're not familiar with turmeric, it's a spice typically used in Indian dishes (I quickly became familiar with it thanks to my mother-in-law welcoming me into her kitchen), but it's becoming much more popular in mainstream cooking as well.
The spice itself has numerous healing properties in the body (thanks to the active substance curcumin), and it's well regarded as one of the most potent healing herbs out there - acting as an anti-inflammatory, insulin regulator, immune booster, and so much more.
Fun fact: Consuming black pepper with turmeric helps your body better utilize and benefit from the spice.
Turmeric Roasted Cauliflower
Serves 3-4 | Total Time: 45 minutes
1 large head cauliflower, cut into 1-inch florets
2 Tbs. extra virgin olive oil
1 tsp. cumin powder
1/2 tsp. turmeric
1/4 tsp. fine sea salt
6-7 grinds black pepper
1/8 tsp. cayenne pepper
Optional: Chopped cilantro for topping.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Toss cauliflower florets with olive oil, cumin, turmeric, sea salt, black pepper. and cayenne. Spread into an even layer on the lined baking sheet, and roast for 30-35 minutes until golden brown and tender. Toss half-way through.
Transfer to serving dish and top with cilantro, if using.