Roasted Cauliflower with Turmeric and Ginger

Yesterday I was doing my weekly Sunday meal prep for this week’s lunches and was about to boil a big batch of cauliflower. However, I thought about adding some spices and switching things up, but wasn’t too sure which ones to use. I did a quick google search and found a few recipes for roasted cauliflower (instead of boiled) that called for turmeric and ginger. That sounded yummy, so I gave it a shot.

Well, I’m excited to report – it turned out wonderfully. The spices added such a lovely flavour to the roasted cauliflower and I’m looking forward to enjoying it all week long.

This recipe is super easy to make. I actually doubled it up so that I would have enough for my husband and I all week long. I’ll be eating this with lean chicken and black beans. It’s also very good cold – you could throw it on top of a bed of greens and enjoy it as a salad.

Bon appetit! 

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Roasted Cauliflower with Turmeric and Ginger

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  • 3 tablespoons olive oil or coconut oil
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon turmeric
  • 1 head cauliflower, cut into florets
  • Salt


  1. Preheat oven to 425 degrees F.
  2. Whisk together the oil, ginger, and turmeric in a small bowl.
  3. Place cauliflower in a medium baking dish, with 1 1/2 inch of water and toss with the flavored oil and season with salt. Roast until lightly golden brown and just tender, 20 to 25 minutes. Serve hot.


Adapted from:


  • Serving Size: 4
Emily Smith

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One Comment

  1. Ooh, never thought to add ginger to my cauliflower. I could totally see that as tasting delicious. It is now on my list of things to try!

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