Turmeric Roasted Cauliflower with Cumin Seeds

Turmeric Roasted Cauliflower with Cumin Seeds

Golden turmeric and toasted cumin seeds turn humble cauliflower into a fragrant, caramelized side.

Total 40 min Makes 4 servings Calories 142/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Cauliflower florets are tossed with turmeric, cumin seeds, and ghee, then roasted until the edges char and crisp while the centers stay tender. A finishing squeeze of lemon brightens the earthy spices. Serve alongside dal, rice, or grilled meats for a vibrant vegetable side with Indian-inspired flavor.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons ghee, melted
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon fine sea salt
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, whisk together the melted ghee, turmeric, cumin seeds, coriander, cayenne, and salt.

  3. Add the cauliflower florets and minced garlic to the bowl and toss until evenly coated with the spiced ghee.

  4. Spread the cauliflower in a single layer on the prepared baking sheet, leaving space between florets for even browning.

  5. Roast until the cauliflower is tender and deeply golden with charred edges, stirring once halfway through.

  6. Remove from the oven and drizzle with lemon juice, tossing to coat.

  7. Transfer to a serving platter and scatter the chopped cilantro over the top before serving.

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    Turmeric Roasted Cauliflower with Cumin Seeds

    Cauliflower florets are tossed with turmeric, cumin seeds, and ghee, then roasted until the edges char and crisp while the centers stay tender. A finishing squeeze of lemon brightens the earthy spices. Serve alongside dal, rice, or grilled meats for a vibrant vegetable side with Indian-inspired flavor.

    40 min 4 servings 142 cal

    Ingredients

    • 1 large head cauliflower, cut into florets
    • 3 tablespoons ghee, melted
    • 1 teaspoon ground turmeric
    • 1 teaspoon cumin seeds
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 3/4 teaspoon fine sea salt
    • 3 cloves garlic, minced
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons fresh cilantro, chopped

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch baking sheet with parchment paper.

    2. 2

      In a large bowl, whisk together the melted ghee, turmeric, cumin seeds, coriander, cayenne, and salt.

    3. 3

      Add the cauliflower florets and minced garlic to the bowl and toss until evenly coated with the spiced ghee.

    4. 4

      Spread the cauliflower in a single layer on the prepared baking sheet, leaving space between florets for even browning.

    5. 5

      Roast until the cauliflower is tender and deeply golden with charred edges, stirring once halfway through.

    6. 6

      Remove from the oven and drizzle with lemon juice, tossing to coat.

    7. 7

      Transfer to a serving platter and scatter the chopped cilantro over the top before serving.