Turmeric Roasted Cauliflower

This is a great recipe!  I’d never been keen on cauliflower as I just found them really bland.  But when I found out about the powerful anti-cancer properties of cauliflower I was determined to find a tasty way of eating them.   Mixing them with anti-flammatory superfood turmeric (and a little pepper) you’ve got yourself an awesome winner of a dish.  Plus the black pepper helps our bodies absorb the curcumin, the inflammatory compound of the turmeric.

I add these on top of salads, or as a side dish alongside lentil casseroles or curries.  But I also like to keep them in the fridge and add them cold to my Buddha bowls!



  • Cauliflower
  • Olive oil
  • Turmeric
  • Black pepper



  • Pre-heat oven 180c
  • Chop cauliflower into bitesized-ish florets. (I usually use half a head, which gives me enough for two people plus a good amount of left overs for next day)
  • Sprinkle cauliflower turmeric and a little black pepper and mix well with a dash of oil till cauliflower lightly covered.
  • (Recommend using gloves if you don’t want yellow fingers as turmeric does stain…so don’t wear white and be careful of your tea towels)
  • Place on a baking try in hot over.
  • Check after 20 mins and give them a shake.
  • Take out of the oven when soft and golden and delicious looking!

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