I’ve been obsessed with making this turmeric roasted cauliflower recipe lately. Like I have orange fingers constantly, and it’s not from Cheetos.
I just got back from my trip to Europe with Lou, and as amazing as the food is in Italy (we were in Capri where everything was so fresh and healthy) I actually came home craving my own things. I want roasted sweet potato, a green smoothie, overnight oats and this turmeric cauliflower.
I also crave meal prepping. Like, I’m not a serious meal prepper, but I do love making two to three vegetables, a protein and then something extra (like muffins or cookies) in the beginning of the week to make sure I get off to a good start and I wait until at least Thursday to order sushi.
This turmeric roasted cauliflower is always in the rotation lately. Take a look at our turmeric date balls or anti-inflammatory smoothie recipe for the amazing benefits of turmeric!
- Cauliflower, chopped into florets
- Olive oil
- Turmeric powder
- Garlic powder
- Curry powder
- Sea salt pepper
- Preheat the oven to 350 degrees.
- Toss the cauliflower in olive oil.
- Season with desired amount of turmeric powder, garlic powder, curry powder, sea salt and pepper and toss until well coated (*I never measure)
- Bake for 35 minutes.
Turmeric Cauliflower Essentials
Do you know any approximate amount of the seasonings you used? Sincerely, a girl who has no idea what she’s doing :’D
Haha sorry the recipe isn’t specific Sarah! So it depends on how much cauliflower you have. What I do is place the cauliflower in a big bowl and drizzle olive oil on top and mix through until it looks like the pieces are lightly coated. Then do a few shakes of each spice and mix through. If it looks like it needs more, do another round! They don’t need to be fully coated in orange but they should have a nice dusting. 🙂 After you make it the first time you’ll know if you want more or less flavor! All personal preference 🙂