Turmeric Roasted Cauliflower Bowls
Published Jan 12, 2024
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Ground turmeric gives turmeric roasted cauliflower a bright color and rich, earthy flavor. Serve the cauliflower over hummus with warm pita bread for a delicious meal that’s naturally vegetarian and gluten-free.
If you’ve been looking to incorporate more turmeric into your diet, turmeric roasted cauliflower is a simple and delicious way to do it. Turmeric has incredible anti-inflammatory properties (especially when paired with black pepper), but it also has a rich, delicious, earthy flavor that goes well with so many ingredients. And roasted cauliflower is a perfect blank canvas for turmeric!
While this recipe starts with turmeric roasted cauliflower, it also includes really simple instructions for transforming that roasted cauliflower into hummus bowls. I love when a vegetarian or vegan meal is absolutely packed with protein and fiber, and hummus bowls offer all of that and more.
See below for tons of ideas for how to use turmeric roasted cauliflower and how to roast it to perfection.
How to Roast Cauliflower
Toss 4 cups of cauliflower florets with a tablespoon of oil and 2 to 3 teaspoons of spices and seasonings. Spread it out on an unlined rimmed baking sheet and roast it at 450°F until tender, 20 to 30 minutes.
Tip: If you want to get maximum golden brown caramelization on the cauliflower, roast it without stirring it. The parts of the florets that are in contact with the hot pan will get crisp and golden brown.
Ingredients for Turmeric Roasted Cauliflower
- Cauliflower – Of course! Use fresh, not frozen, cauliflower for the best texture in roasting. Frozen cauliflower florets will work, but they won’t get golden and crisp, they’ll have a much softer texture. The recipe below includes measurements for a large head of cauliflower or pre-chopped florets.
- Chickpeas – Cauliflower and chickpeas are a great match and the chickpeas add tender texture, flavor, and protein to this dish.
- Red Onion – For flavor. Yellow or white onions are just fine too. Feel free to skip this if you’d like.
- Turmeric, Paprika, Kosher Salt, and Black Pepper – A simple spice blend using things you probably already have in your pantry. Don’t skip the black pepper because it boosts the anti-inflammatory properties of the ground turmeric.
- Baby Arugula or Herbs – For something green and added flavor. Just about anything will work here. I like the peppery flavor of finely chopped baby arugula. But parsley, cilantro, chives, or any other fresh herbs work well too.
- Lemon Juice – Don’t miss the lemon! It adds bright, fresh flavor.
- Pistachios – These add great crunch, but any nut or seed will work as a substitute.
How to Serve Roasted Cauliflower
You can serve turmeric roasted cauliflower as a side dish or make it the start of a meal using any of these ideas.
- Hummus Bowls – Serve the cauliflower over hummus with pita bread for dipping.
- Grain Bowls – Serve the cauliflower over your favorite grain with other vegetables and a flavorful sauce like Sriracha Mayo, Cashew Cream Sauce, Avocado Crema, or Muhammara.
- Tacos – It’s a great filling for vegetarian roasted cauliflower tacos.
- Added to a salad – Add roasted cauliflower to a warm herb grain salad or any green salad. It’s particularly great in this chopped kale salad.
- As a side to grilled or roasted proteins – Roasted cauliflower is a great side for steak, chicken, pork, or fish. Add a green salad and you have a colorful, balanced plate.
Meal Prep Cauliflower Bowls
Turmeric roasted cauliflower makes great meal prep bowls. Divide the hummus between four airtight containers and then pile the cauliflower and chickpeas on top.
Store roasted cauliflower in an airtight container in the refrigerator for up to 5 days. Serve it cool, room temperature, or reheated in the microwave for about 2 minutes.
Yes! Just roast the cauliflower and then reheat it according to the instructions above.
Yes. Cauliflower can be frozen from raw or frozen after roasting. It will lose some of its shape when you reheat it, but should be fine frozen in an airtight container or freezer-safe bag for up to 4 months.
Oh yes! Cook the cauliflower in the air fryer at 400°F for around 15 minutes, shaking the basket a few times during cooking.
Turmeric Roasted Cauliflower Bowls
- Cutting Board
- Mixing Bowl
- Half Sheet Pan
- 1 large head cauliflower (about 3 pounds; or use 20 ounces of pre-chopped cauliflower florets)
- 1 14-ounce can chickpeas
- 1 small red onion
- 2 tablespoons olive oil
- 2 teaspoons ground turmeric
- 1 teaspoon paprika
- 1 teaspooon kosher salt
- black pepper
- 1 cup baby arugula or ⅓ cup fresh herbs like parsley, cilantro, or chives
- 1/2 cup shelled pistachios
- 1 lemon
For serving (optional):
- 10 ounces hummus
- pita bread
- Preheat the oven to 450°F.
- If using a head of cauliflower, chop it into florets. Halve or quarter any large store-bought florets. You should have about 6 cups. Drain and rinse the chickpeas. Chop the onion.
- In a large mixing bowl, combine the cauliflower, chickpeas, and onion. Drizzle with olive oil and then sprinkle with turmeric, paprika, salt, and a few twists of black pepper. Stir well.
- Pour the cauliflower out on an unlined, rimmed baking sheet. Roast the cauliflower, stirring halfway through cooking, until the cauliflower is tender, 20 to 30 minutes.
- While the cauliflower roasts, finely chop the baby arugula (or herbs) and the pistachios. Juice the lemon – you’ll need about 2 teaspoons.
- Spread the hummus out on a large serving platter or on 4 serving bowls. Top with the cauliflower. Squeeze the lemon juice over top. Top with the arugula / herbs and pistachios.
- Warm the pita bread by placing it in the oven for a couple of minutes. Serve the bowls with warm pita bread on the side.
Nutrition information is automatically calculated, so should only be used as an approximation.