Turmeric-Spiced Whole Roasted Cauliflower

Turmeric-Spiced Whole Roasted Cauliflower

Serves: 4 people
Prep Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Turmeric-Spiced Whole Roasted Cauliflower


  • 1 medium cauliflower (2 pounds)
  • 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • 4 cups mixed spring greens
  • ½ cup chopped mixed fresh herbs
  • ¼ cup toasted pine nuts or slivered almonds
  • Fine sea salt and freshly ground black pepper
Spiced Turmeric Sauce:
  • ½ cup whole milk Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ¼ teaspoon maple syrup or honey
  • ½ teaspoon fine sea salt
  • Pinch of cayenne pepper


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Turmeric-Spiced Whole Roasted Cauliflower is filled with an unusual combination of ingredients such as yogurt, turmeric, lemon juice, and maple syrup. This recipe ensures the cauliflower cooks well and takes all those flavors. It can be served with grains, like brown rice, wild rice, or cooked farro with chickpeas. This recipe is sure to make an impressive centerpiece on your dining table with its sweet and rich aroma.

  1. Start by preheating the oven to a temperature of 400 degrees Fahrenheit. Line the baking sheet with aluminum foil to retain the olive oil and lemon juice run-off.
  2. Prepare the cauliflower head by placing it on a cutting board and slicing the bottom of the core off, so it sits evenly on the baking sheet. Now lightly drizzle some olive oil over the cauliflower using the hands or a pastry brush until the cauliflower is evenly coated.
  3. Then sprinkle with salt and pepper and place it in the preheated oven—roast for about 45 minutes.
  4. While roasting the cauliflower, make the sauce by whisking yogurt, olive oil, lemon juice, garlic, cumin, turmeric, coriander, salt, maple syrup, and cayenne together.
  5. Remove the cauliflower from the oven and use a fork to gently pull apart and pour some olive oil and lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast again, this time, for 15 minutes.
  6. Spread some of the yogurt sauce over the cauliflower and place it in the oven again. Roast for another 15 minutes.
  7. Now, toss some spring greens in a large bowl, drizzle the spring greens with olive oil, a squeeze of lemon, and a pinch of salt. Then set aside.
  8. Top the cauliflower with yogurt sauce, sprinkle it with some fresh herbs, and toasted pine nuts. Slice the cauliflower into quarters and serve it with the salad and remaining yogurt sauce on the side.