Turmeric & Ginger Roasted Cauliflower | Thankful Thursdays

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Cook time:
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Serves: serves 4
Be sure to use a spatula when combining the ingredients, otherwise you'll have yellowish-orange stained hands from the turmeric.


  • 1 head of cauliflower, tough ends trimmed & florets cut up
  • 1 teaspoon ground turmeric
  • 2-inch piece of fresh ginger, grated
  • Sea salt, to taste
  • Scant drizzle of olive oil
  • Drizzle of pure maple syrup


  1. Start by preheating your oven to 375ºF (190ºC) with a rimmed sheet pan on the rack.
  2. Meanwhile, add all of the ingredients to a bowl. Using a spatula, stir until the cauliflower is well-coated.
  3. Once the oven is good to go, remove the pan, and add the cauliflower. You’ll hear a sizzle; that's exactly what you want. Roast for 30 minutes, turning once halfway through. This way the cauliflower gets a nice golden sear as it cooks.
  4. Serve hot, or let cool completely, and store in a covered container in the fridge for up to 5 days.