This Oven Baked Cauliflower with Turmeric and Onions (aka Turmeric Roasted Cauliflower) is one of my favourite easy side dishes to serve up with a variety of tasty meals! Not only does it come together quickly with minimal ingredients but it’s healthy, wholesome, vibrant and *almost* too pretty to eat!
FINALLY, Y’ALLLLLL. Today is THE DAY. What day you ask?! And WHY on Earth do I feel the need to YELL at you today?! Oh, cause it’s a special one! Today is the day that I not only share one of my all time favourite ways to prepare cauliflower with you but it’s the day I share one of my most favourite recipes of ALL FREAKING TIME. That’s right! This turmeric baked cauliflower checks off ALL THE BOXES for me and honestly, it’s been my go-to way of preparing cauliflower for YEARS.
It’s packed and loaded with flavour and requires just a few simple ingredients. It’s SO easy to throw together, makes the perfect side dish to all of your favourite meals, is just as good thrown onto salads or bowls AND is so vibrant, that I’m willing to bet you just can’t help but fall in love at first site (YES, with a vegetable!!!) I mean, HAVE YOU SEEN THAT GORGEOUS YELLOW COLOUR?!?!?!
Cauliflower has long since been with me as one of my personal all time favourite vegetables. I seriously have memories as a kid back in grade school guarding the veggie tray at the school dance until no cauliflower remained. It was mine for the taking! I’d eat it raw (dipped in ranch dressing, of course!), roasted, baked, pureed into a soup, you name it – I loved it. And, judging by the abundance of cauliflower recipes that live on my blog today, all of that still rings true to this day.
So, whether you love cauliflower like I do, are trying to find more ways to incorporate more turmeric into your diet or are simply looking to try a new side dish that is big on both health and flavour, I think you’ll join me from the rooftops in screaming that this oven baked cauliflower with turmeric and onions is seriously WHERE IT’S AT!!!
INGREDIENTS YOU’LL NEED TO MAKE TURMERIC BAKED CAULIFLOWER
These simple yet flavourful ingredients come together in this oven baked cauliflower dish to prove to you that delicious does not have to be complicated! Let’s discuss the exact ingredients you’ll need to make it in a little bit more detail down below:
- Cauliflower: Well, duh! Cauliflower is the star of the show when it comes to this turmeric baked cauliflower recipe. When roasted, it develops a slightly crispy exterior and a tender interior. It also absorbs the flavours of the oil and seasonings making it the perfect vegetable for this recipe.
- Onions: Add a sweet and savoury flavour to the dish when roasted. They caramelize, providing a rich taste and enhancing the overall flavour profile. White onions work best in this recipe.
- Turmeric: One of my favourite spices and the other star of the show in this turmeric roasted cauliflower recipe. It brings a warm, earthy flavour and a vibrant yellow color to the cauliflower. It also has potential health benefits and adds a distinct aromatic quality. Because of its potency and distinct taste, a little bit of turmeric goes a long way! Ground turmeric works best in this recipe. RECIPE NOTE: I find the amount of turmeric in this recipe to be perfect when blended with the cauliflower and other ingredients. However, if you’re unfamiliar with turmeric or new to incorporating it into your food, try starting off with a smaller amount (about 1/4 of a teaspoon) then working your way up from there as it’s kind of an acquired taste.
- Garlic Powder: Contributes a savoury and aromatic element to the dish. It complements the other flavours and adds depth to the overall taste. Garlic powder (instead of fresh minced garlic) works best in this recipe.
- Salt: Enhances the natural flavours of the cauliflower and other ingredients. It also helps to balance the sweetness of the caramelized onions and adds a savoury dimension to the dish.
- Pepper: Provides a mild heat and spiciness to the dish, balancing the sweetness and adding a bit of complexity to the flavour profile.
- Olive Oil: Serves as both a medium for the turmeric and other seasonings to adhere to the cauliflower and as a source of moisture. It also helps achieve a crispy and golden-brown exterior during roasting. You can use a different kind of oil instead (such as avocado), if you prefer.
HOW TO MAKE BAKED CAULIFLOWER WITH TURMERIC AND ONIONS (KEY TIPS)
You can find full instructions for how to make this healthy recipe for baked cauliflower in the recipe card down below, but here are a few quick tips to keep in mind:
- Ensure that you cut the cauliflower into evenly sized florets. This ensures uniform cooking, with all pieces reaching the desired level of tenderness and caramelization in the same amount of time.
- Preheat your oven before placing the cauliflower inside. This helps achieve a more even cook and ensures that the cauliflower begins roasting right away.
- Toss the cauliflower in the spices and oil well to ensure that they are are evenly distributed, coating each floret. I like to do this in a bowl so I have enough room to really stir and get in there. You can also choose to do it directly on the baking sheet but since turmeric is a little messy to work with, I personally find the bowl method more ideal.
- Use parchment paper or foil to rim your baking sheet. This not only prevents the cauliflower from sticking to the pan as they bake but it also helps with mess and staining from the turmeric!
- Don’t overcrowd the pan. Spread the cauliflower evenly on the baking sheet, into as single of a layer as you can get them, ensuring that there is some space between the florets. Overcrowding can lead to steaming rather than roasting, affecting the desired texture. Use two baking sheets or work in batches, if you have to.
- Use the middle rack in the oven to bake your cauliflower. This allows the cauliflower to cook evenly, with both the top and bottom receiving consistent heat.
- Flip the cauliflower florets while baking. This promotes even browning and ensures that all sides get that delicious caramelized finish. EXTRA TIP: Cooking times may vary depending on your oven and the size of your cauliflower florets, so keep an eye on them as they roast, especially within the last few minutes.
FREQUENTLY ASKED QUESTIONS
Cauliflower and turmeric are both nutritious foods, and each offers a range of health benefits. They both contain anti-inflammatory effects which may help reduce inflammation in the body, alleviate symptoms of inflammatory conditions and contribute to overall health. Both cauliflower and turmeric contain antioxidant properties which help neutralize free radicals in the body and reduce oxidative stress. They both contain a variety of healthy vitamins and minerals that contribute to heart health, brain health and joint health.
All in all, both cauliflower and turmeric are a healthy addition to any diet. When eaten together, you get the compound health benefits of both ingredients combined.
Cleaning cauliflower before baking is a straightforward process. Use a sharp knife to cut the green leaves away, exposing the head of the cauliflower. Trim the stem at the bottom of the cauliflower, leaving a flat base so that it sits evenly on the cutting board. You can also remove any tough parts of the stem. Cut the cauliflower into florets by holding it upside down, stem side up, and making vertical cuts to separate the florets from the central stem. You can further use your hands to break or cut the larger florets into bite-sized pieces.
Cauliflower is known to trap dirt or small insects in its florets. Inspect each floret, and if you notice any dirt or unwanted critters, rinse them under cool running water or soak the cauliflower in a bowl of water for a few minutes. Once cleaned, pat the cauliflower dry with a clean kitchen towel or paper towels. This step is important, especially if you want to minimize excess moisture when roasting the cauliflower. Dry cauliflower will help achieve a crispier texture during baking.
If your baked cauliflower is turning out soggy, here are some common reasons why:
Overcrowding the pan. If the cauliflower florets are too close together on the baking sheet, they may steam rather than roast. Overcrowding can trap moisture, resulting in a soggy texture. Ensure that the florets are spread out evenly with some space between them.
Not preheating the oven. Preheating the oven is crucial for ensuring that the cauliflower begins to roast immediately upon entering the oven. If the oven is not preheated, the cauliflower may release more moisture before the roasting process starts.
Not flipping the cauliflower florets during baking. Flipping the cauliflower through the roasting time is important to ensure even browning on all sides. If you skip this step, one side of the cauliflower may become soggy while the other side crisps up.
If you store your leftover turmeric roasted cauliflower in an airtight container and keep it in the fridge, it’ll be good for up to 4 days. To reheat, do so in the oven or a toaster oven to help maintain the crispiness. Microwaving may result in a softer texture.
- 1 head Cauliflower, cut into bite-sized florets
- 1 small White Onion, sliced
- 2 tbsp Extra Virgin Olive Oil
- 1 tsp Garlic Powder
- 1/2 tsp Ground Turmeric
- 1/2 tsp Salt
- Fresh Black Pepper, to taste
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Add the cauliflower florets, sliced onion, olive oil, garlic powder, turmeric and salt to a bowl. Toss to combine ensuring each floret is nicely coated.
- Arrange in a single layer on the rimmed baking sheet, being careful not to overcrowd the pan.
- Bake for 20 minutes, stir/flip the cauliflower florets, then bake for an additional 10 minutes. Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 313mgCarbohydrates: 8gFiber: 4gSugar: 4gProtein: 3g
Nutrition is only an estimate and calculated using Nutritionix.
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