Roasted Turmeric Cauliflower

Prep Time

5 minutes

Prep Notes

While the recipe uses olive oil, I recommend coconut oil instead. Olive oil is susceptible to oxidation when heated and should only be used cold, whereas coconut oil is stable enough to resist heat-induced damage.

Cooking Time

55 minutes


  • 1 head of organic cauliflower
  • 1 tablespoon olive oil [or coconut oil]
  • 1 tablespoon turmeric
  • Pinch of cumin
  • Salt and pepper to taste

  • Directions

    1. Preheat oven to 400 degrees Fahrenheit.
    2. Chop cauliflower head into florets.
    3. Place cauliflower into a baking dish. Add olive oil, turmeric, cumin, and salt then mix together.
    4. Cover baking dish with foil to keep florets from drying out and roast for about 35-40 minutes.
    5. Then, remove foil and cook for another 15 minutes.


    This recipe is delicious served warm during the fall and winter, but come spring and summer, it also works well chilled as a summer salad. You can try this Mediterranean Dressing if using as a summer salad:

    Mediterranean Dressing

    • 3 tablespoon extra virgin olive oil
    • 2 teespoon lemon juice
    • 2 medium cloves garlic, pressed or chopped
    • Sea salt and pepper to taste