Turmeric Roasted Cauliflower (Vegan, Paleo, Keto)
This Turmeric Roasted Cauliflower is packed with flavor and perfect for vegan, paleo, and keto diets. Crispy, golden, and easy to make!
Equipment
- Large baking sheet
- Mixing Bowl
- Sharp Knife
- Spatula
- Oven mitts
Ingredients
- 1 large head cauliflower choose a firm, fresh head with no brown spots
- 3 tablespoons avocado oil healthy oil with a high smoke point
- 2 tablespoons liquid aminos or coconut aminos gluten-free alternative to soy sauce
- 2 teaspoons sriracha adjust based on spice preference
- 1 teaspoon garlic powder adds depth of flavor
- 1 teaspoon ground turmeric gives cauliflower its beautiful color
- 1/4 teaspoon sea salt adjust to taste
Instructions
- Preheat the oven to 425°F (220°C) to achieve a crispy texture.
- Wash the cauliflower thoroughly under running water. Remove leaves and chop into bite-sized florets, aiming for even sizes.
- In a large mixing bowl, whisk together avocado oil, liquid aminos or coconut aminos, sriracha, garlic powder, ground turmeric, and sea salt until well combined.
- Add the cauliflower florets to the bowl and toss until evenly coated with the spice mixture.
- Spread the seasoned cauliflower in a single layer on a large baking sheet, avoiding overcrowding.
- Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the florets are golden brown and crispy on the edges.
- Remove from oven and allow to cool slightly before serving. Enjoy as a side or main dish.
Notes
- Toss cauliflower halfway during roasting for even crispiness.
- Adjust sriracha amount to control heat level.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.