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Roasted Cauliflower with Turmeric

Author: Liza Huber of Sage Spoonfuls


  • 1 head of cauliflower - washed and cut into florets
  • 1 heaping teaspoon of dried turmeric
  • 1 teaspoon Himalayan Pink Salt
  • 2 tablespoons extra virgin olive oil


  • Preheat your oven to 425 degrees.
  • Pour the olive oil into a medium sized glass or porcelain roasting pan. Add the cauliflower, turmeric and salt and toss to coat evenly.
  • Place the roasting pan into the oven on the center rack and cook for 15 minutes. Mix the cauliflower with a wooden spoon and return to the oven for about 10 more minutes.
  • Remove from the oven and season with a little more salt, if desired.
  • Serve and enjoy!
  • Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer