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Turmeric roasted cauliflower florets on a speckled plate topped with a drizzle of thinned yogurt and fresh herbs.

Turmeric Roasted Cauliflower {Gluten Free + Vegan + Paleo + Whole30}

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  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Turmeric roasted cauliflower is a vibrant, healthy veggie recipe that is bursting with flavor! Made with cauliflower florets and a simple spice blend, it’s the perfect simple side for any meal. Easy to make and so delicious. Gluten free, vegan, dairy free, vegetarian, paleo, and Whole30 compatible. 


  • 1 large head of cauliflower – about 2 1/2 – 3 pounds, cut into florets – about 56 cups worth
  • 3 tablespoons avocado oil
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried mustard powder
  • Pinch of cayenne (optional)
  • 3/4 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper

Optional add-ons

  • Dairy free yogurt or cashew cream thinned with a little water
  • Fresh herbs – parsley, cilantro, or dill would all be delicious
  • A squeeze of fresh lemon


  1. Preheat oven and prep the spices. Preheat oven to 425 degrees Fahrenheit. In a small bowl combine turmeric, cumin, paprika, mustard powder, cayenne or chili flakes if using, salt, and black pepper. Stir to thoroughly combine.
  2. Coat cauliflower with oil and spices. On a large baking sheet toss cauliflower florets with avocado oil until evenly coated. Sprinkle spice mixture over cauliflower and toss again until spices are well distributed. Spread out in a single layer flat side of each floret down, with as much space between cauliflower florets as possible so that they caramelize nicely.
  3. Roast cauliflower. Transfer to the oven and bake, flipping halfway through, for about 18-22 minutes, until cauliflower pieces are tender and nice and crispy.
  4. Garnish and serve. Remove from the oven and top with any desired add-ons. Serve and enjoy!


Storing: To store leftover cauliflower in the refrigerator, allow it to cool and then transfer to an air tight container. Will keep for to 3-4 days.

Reheating: You can easily reheat roasted cauliflower in the microwave for 1-2 minutes, warm in the oven at 350° F, or gently reheat in a skillet, tossing occasionally, until heated through.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Method: Oven
  • Cuisine: Healthy