Are you in for a little roasted cauliflower recipe today? Then I suggest that you try out these crunchy florets in a spicy curcuma oil dressing very soon… What a lovely vegetable side dish this is as well!
And I will immediately let you in on a secret here.
The secret behind how to make this dish even more irresistible. And it is so very simple: just make sure that you keep those cauliflower florets crunchy and beautifully crisp!
I stumbled upon this roasted cauliflower recipe some time ago.
I’m not sure where I got it from. A TV show? A culinary magazine? I forgot.
Texture & Crunch
But I immediately knew that this roasted cauliflower recipe would be such a delicious side dish! And I was totally right. Just look at those crunchy brown bits on the picture below!
They add the necessary crunch. And that golden brown edge also tastes so caramelised and concentrated. Pure joy. If only you prepare the cauliflower the right way though. keep those cauliflower florets damn crunchy!
Not mushy, but crunchy and nicely crisp.
As long as I got (enough) teeth, then I want my cauliflower to be crisp and crunchy!
Easy Roasted Cauliflower Recipe with Curcuma
That’s why I prefer to roast them in a very hot oven for max half an hour.
First you need to give the cauliflower florets a nice coating. And that contains a little splash of olive oil and also a couple of my most favorite spices such as ground curcuma and chili. Cauliflower is a magnificent vegetable, it would be such a shame to mess it all up.
Hey, do you have an air fryer?
Then you can also roast these florets in it! Same temperature and timing like the recipe below.
Do you love cauliflower?
Then also check out my cauliflower risotto!
Easy Roasted Cauliflower Recipe
- 1 large fresh cauliflower
- ¼ cup olive oil (60 ml)
- 1 tbsp curcuma powder
- 1 tbsp chili powder
- Clean and trim the cauliflower head. Then cut the cauliflower into smaller florets and add them to a large sieve.
- Rinse the florets well under cold running tap water and let them drain for a few minutes. Pour the olive oil in a large mixing bowl and add the curcuma and chili powder. Season with a pinch of salt.
Combine the spicy oil dressing and then add the drained cauliflower florets to the bowl. Stir all the ingredients well for a minute. Add extra olive oil if necessary.
Transfer the florets to a baking dish and sprinkle again with a little salt. Then roast the cauliflower florets in a preheated oven at 428°F (220°C) for 25 to 30 minutes until the cauliflower starts to brown around the edges. Check regularly using a fork if the cauliflower isn’t getting too soft. Remove the browned florets from the hot oven. Sprinkle with extra salt if necessary and serve.