Roasted Garlic Turmeric Cauliflower

While the cauliflower is not one of the most popular vegetables ever, there are many nutritional benefits that may convince you to eat it. Among its numerous health benefits include the fact that it helps to fight cancer, improves heart healthy and that it is anti-inflammatory. I don’t know about it, but these seem like fantastic reasons to start including cauliflower in your diet.

This garlic roasted cauliflower with turmeric is so good! You need to try this recipe.
Total Time

30 mins

Prep: 10 mins

Cook: 20 mins



I’ve found that one of the most delicious ways to eat cauliflower is to roast the florets – which turn out slightly crispy on the edges and makes for a fun snack. In this case, you can also add in minced garlic and sprinkle turmeric powder over, which increases the flavor but more importantly, makes it even healthier for you.

Begin with cutting the florets from a large head of cauliflower, then combine cauliflower florets with coconut oil until florets are well coated. Sprinkle minced garlic over the florets and then sift turmeric powder evenly over florets and garlic, before roasting florets in the oven until the edges are golden brown and crispy. Want a bit more color? Garnish with chopped fresh parsley, add a dash of salt and then eat it immediately.


  • 1 large head of cauliflower, cut into florets, washed and dried
  • 3 cloves of garlic, minced
  • 2 tablespoons of turmeric powder
  • 1/3 cup of coconut oil
  • Salt to taste
  • Chopped fresh parsley, to garnish


  1. Pre-heat oven to 400 deg. Fahrenheit (200 deg. Celsius), and line a baking tray with parchment paper.
  2. In a large bowl, combine cauliflower florets with coconut oil and mix well until florets are well coated.
  3. Place oiled cauliflower florets in a single layer on the prepared baking tray
    Sprinkle minced garlic over florets.
  4. Sift turmeric powder evenly over florets and garlic.
  5. Roast cauliflower florets in oven for 20 minutes or until edges are golden brown and crispy, flipping them over to the other side halfway-through.
  6. Sprinkle salt to taste, garnish with chopped fresh parsley, and eat immediately.

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