Roasted Cauliflower with Cumin and Turmeric Recipe

Prep Time Cook Time Serves
10m 45m 4 - 6

I don’t know about you, but it took until my late 20’s for me to realize that there was another way to eat cauliflower other than just boiling it in water and perhaps dumping a can of cheese sauce on top of it (sorry mom). This roasted cauliflower recipe is full of flavor from the cumin and the turmeric. Word of warning: once you go roasted, you never go back.


  • 1 head cauliflower, cut into small florets
  • ½ teaspoon cumin seeds
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil
  • ¼ teaspoon ground turmeric


Preheat the oven to 350˚F.

Slice the cauliflower florets lengthwise in half or quarters, so they are about a ¼ to ½-inch-thick. Place in a large bowl and set aside.

In a mortar and pestle, crush the cumin seeds and salt together until finely ground. Add to the cauliflower along with the olive oil and turmeric. Toss to evenly coat the cauliflower pieces.

Arrange the cauliflower in a 9 x 13-inch non-stick roasting pan, and transfer to the preheated oven. Roast, tossing once half way through, until the edges of the florets are golden and the smaller pieces are crisp, approximately 45 minutes. Remove from the oven and serve immediately.

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