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Roasted Turmeric Cauliflower

Eat the Wind
Print Recipe Pin Recipe
Course Side Dish
Cuisine Asian, Indian

Ingredients
  

  • 1 large cauliflower cut into 1-inch florets makes approx. 4 cups
  • ½ tablespoon turmeric powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • Dash of cayenne powder optional
  • 1 tablespoon coconut oil
  • 10-20 curry leaves optional but super tasty!

Instructions
 

  • Preheat oven at 400℉ (200℃).
  • Add the cauliflower florets into a large bowl and mix in the turmeric power, garlic power, salt, cayenne pepper and coconut oil. Make sure the florets are evenly coated with all the ingredients.
  • Spread them evenly on a parchment paper-lined cookie sheet. Roast for about 20-30 minutes or until they are tender and golden.
  • Wash and dry the curry leaves and sprinkle them on the top of the cauliflower florets after they are cooked. Place the pan back in the oven (that is turned off) and let it rest for about 5 minutes in the still warm oven for the curry leaves to crisp up.