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Roasted Turmeric Cauliflower serve in a white plate
Olivia

Roasted Turmeric Cauliflower

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Roasted turmeric cauliflower with pomegranate seeds and parsley for a balanced plant-forward everyday side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 109
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 medium cauliflower cut into florets
  • 2 tablespoons olive oil
  • 1 teaspoon ground turmeric
  • Salt to taste
  • Black pepper to taste
  • ¼ cup pomegranate seeds
  • 2 tablespoons fresh parsley chopped

Equipment

Baking Sheet with Rack
Baking Sheet with Rack
$28.99 $24.97
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Roast Pan with Non-Stick Rack

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place cauliflower florets in a bowl.
  3. Add olive oil and turmeric.
  4. Season with salt and black pepper.
  5. Toss to coat evenly.
  6. Spread cauliflower on a baking sheet.
  7. Roast for 20-25 minutes until tender.
  8. Transfer to a serving dish.
  9. Sprinkle pomegranate seeds on top.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 109kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 45mgPotassium: 478mgFiber: 3gSugar: 4gVitamin A: 168IUVitamin C: 73mgCalcium: 36mgIron: 1mg

Notes

Spread cauliflower in a single layer for even roasting.
Toss halfway through cooking if needed.
Serve warm for best flavor.

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