How to make
Start by separating the cauliflower into evenly sized florets. Rinse them thoroughly under cold water, then dry them very well using a kitchen towel or paper towels. Proper drying is important to achieve a nicely roasted texture instead of steaming.
In a large mixing bowl, crush the garlic cloves into a paste. Add salt, olive oil, turmeric, paprika, and black pepper. Mix everything until a fragrant, well-combined seasoning mixture forms.
Add the cauliflower florets to the bowl and toss thoroughly, making sure each piece is evenly coated with the spiced oil mixture.
Pour about 100 ml (3.4 fl oz) of water into a baking dish and spread the seasoned cauliflower evenly inside. Cover the dish tightly with aluminum foil.
Place the dish in a preheated oven at 200°C (400°F) and bake for 30-40 minutes. Then remove the foil and continue baking for another 10 minutes, or until the cauliflower turns golden brown and slightly crispy on the edges.
Serve the roasted cauliflower immediately while still warm, garnished with fresh parsley, dill, or grated Parmesan if desired. It pairs beautifully with yogurt sauce, garlic sauce, or tahini dressing.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a pan for best texture.
Give it a try and enjoy this simple yet incredibly flavorful dish! Don’t miss our crispy breaded cauliflower, creamy French cauliflower soup, and this delicious warm cauliflower side dish.
