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Turmeric-Roasted Cauliflower

Turmeric-Roasted Cauliflower



6 qt (6 L) water
2 tbsp (12 g) turmeric 
3 tbsp (45 g) salt, plus more to taste 
1 head cauliflower 
4 tbsp (60 ml) extra-virgin olive oil 
Pepper, to taste
2 or more thyme sprigs (optional) 
Labneh, for serving (optional) 


Reprinted with permission from My Spiced Kitchen by Yaniv Cohen, Page Street Publishing Co. 2019. Photo credit: Sonja Garnitschnig @thespicedetective @pagestreetpublishing

Preheat the oven to 450°F (230°C). 

In a large pot, bring the water, turmeric and salt to a boil. Reduce the heat and carefully add the whole cauliflower. Simmer for 15 to 20 minutes, or until the cauliflower is tender but not falling apart. 

Place the cauliflower on a baking sheet, drizzle the olive oil over it, sprinkle with the pepper and thyme (if using) and bake for 10 to 15 minutes, or until the top of the cauliflower is lightly charred. Remove from the oven and place on a serving plate. Serve with a scoop of labneh, if desired.