Turmeric roasted cauliflower
Ingredients
Method
- Preheat the oven to 220°C (200°C fan). Cut the cauliflower into florets of the same size and halve the largest ones to give them a flat side. Rinse them and dry them thoroughly.
- In a large bowl, mix the olive oil, turmeric, paprika, cumin, pepper, crushed garlic and salt. Add the florets and toss to coat them well.
- Spread the cauliflower over a baking tray lined with baking paper in a single layer, cut side down, without crowding the pieces.
- Roast for 25 to 30 minutes, turning the florets halfway through, until the edges are nicely golden and the tip of a knife goes in easily.
- While it roasts, make the sauce: mix the yogurt with the lemon juice, half the chopped herbs and a pinch of salt.
- Serve the cauliflower piping hot, sprinkled with the rest of the herbs, with the yogurt sauce.
Notes
Golden, crisp at the edges and tender in the middle, roasted cauliflower is the best way to win over people who turn their nose up at this vegetable. The oven gives it a nutty, lightly caramelised flavour that has nothing in common with boiled cauliflower. With turmeric and paprika, it takes on a beautiful golden colour and a warm, spicy aroma. Here is our roasted cauliflower recipe, easy and ready in 45 minutes, with its yogurt sauce and all our tips for getting it right.
Our turmeric roasted cauliflower recipe
This turmeric cauliflower recipe is very simple: florets coated in olive oil and spices, roasted on a baking tray in a very hot oven. Turmeric cauliflower is a great classic of Indian and Middle Eastern cooking, where it is stir-fried, roasted or made into a curry. Our oven version is the easiest: no frying, little washing-up, and the oven does all the work.
Turmeric turns the cauliflower a bright yellow, paprika brings a mild, slightly smoky note and cumin adds a warm touch. A lemony yogurt sauce freshens everything up when it’s time to serve.
How to get oven-roasted cauliflower just right
Oven-roasted cauliflower should be golden and caramelised on the outside, and tender but not mushy on the inside. To get there, you need a very hot oven and plenty of space on the tray. The florets must be dried thoroughly after rinsing: any water would steam them instead of roasting them.
The ideal cooking time and temperature
Wondering how to roast cauliflower in the oven? Allow 25 to 30 minutes at 220°C, or 200°C in a fan oven, for medium-sized florets. Small florets are ready in 20 minutes; a whole cauliflower takes about an hour. Turn the pieces halfway through so they brown on all sides. The cauliflower is done when the tip of a knife slides easily into the stem and the edges are nicely coloured.
The secret to crispy roasted cauliflower
For crispy roasted cauliflower, three rules are all you need. First, don’t crowd the florets on the tray: if they touch, they cook in their own steam and go soft. Use two trays if necessary. Next, cut the large florets in half and lay them cut side down on the tray: it is this flat side that caramelises. Finally, don’t salt too early if you are preparing the florets in advance, as salt draws out the water.
Spiced roasted cauliflower: turmeric and paprika
Spiced roasted cauliflower lends itself to all kinds of variations, but roasted cauliflower with turmeric and paprika is one of the most successful combinations. Turmeric brings its colour and a mild, slightly bitter, earthy flavour. Paprika adds a sweet note, or a smoky one if you choose smoked paprika. Cumin ties it all together with its warm aroma.
Don’t forget black pepper, the traditional partner of turmeric. Always mix the spices into the oil before coating the cauliflower: they spread more evenly and are less likely to burn. For more seasoning ideas, browse our guide to spices.
Whole roasted cauliflower in the oven
A whole roasted cauliflower always makes an impression on the table: a beautiful golden head that you slice into wedges like a cake. Remove the leaves and trim the base of the stalk so the cauliflower stands upright. First cook it for 8 minutes in a large pan of boiling salted water, then drain it well and leave it to dry for a few minutes.
Next, brush it generously with the oil and spice mixture, working it in between the florets. Roast it for 45 minutes to 1 hour at 200°C, basting it once or twice, until it is nicely golden and tender all the way through. Serve it whole, drizzled with yogurt sauce and scattered with herbs.
Air fryer roasted cauliflower
Don’t fancy turning the oven on? Air fryer roasted cauliflower is even quicker. Coat the florets in oil and spices as for the oven recipe, then cook them for 12 to 15 minutes at 200°C, shaking the basket halfway through. Don’t overfill the basket: it is better to cook in two batches. The result is very crispy, with less oil than in the oven.
What to serve with roasted cauliflower
As a roasted cauliflower side dish, it goes with almost anything, but it can also become a meal in its own right. Here are our favourite ideas.
- With a yogurt sauce: roasted cauliflower with yogurt sauce is the classic pairing. The fresh, lemony yogurt balances the warmth of the spices.
- With a tahini sauce: mix 2 tablespoons of tahini, the juice of half a lemon and a little water.
- With roast chicken, kebabs or grilled fish.
- With saffron rice and chickpeas, for a complete vegetarian meal.
- With other green vegetables, such as our pan-fried broccoli.
Cauliflower and turmeric: what do we know about their benefits?
You often read a lot about cauliflower and turmeric benefits. What we can say with certainty: cauliflower is a low-calorie vegetable, rich in fibre and vitamin C. Turmeric contains curcumin, a compound widely studied by researchers, particularly for its anti-inflammatory properties. But the amounts used in cooking are small, and the studies do not allow any health effect to be attributed to a dish like this one. Eat it first and foremost because it tastes good! To find out more, read our article on the benefits of turmeric.
Vegan roasted cauliflower
The roasted cauliflower itself is entirely plant-based: only the sauce contains yogurt. For vegan roasted cauliflower, simply replace the Greek yogurt with plain soya yogurt, or serve it with the tahini sauce. With chickpeas roasted on the same tray, it becomes a complete, filling meal.
Frequently asked questions
Why is my roasted cauliflower soggy?
The florets were probably too crowded on the tray, not dried properly, or the oven wasn’t hot enough. Spread them out well, dry them carefully and preheat the oven to 220°C.
Can I use frozen cauliflower?
Yes, but it will be less crispy. Cook it from frozen at 220°C, adding 10 minutes to the cooking time, and blot up the water that comes out halfway through.
How do I remove turmeric stains?
On your hands, rub with a little oil, then wash with soap. On a worktop or chopping board, a little bicarbonate of soda and lemon juice, followed by some time in the sun, will fade the stains.
