Prepare to transform the humble cauliflower into a culinary masterpiece that will make even vegetable skeptics come back for seconds! This Basil and Turmeric Roasted Cauliflower is not just a side dish – it's a vibrant, aromatic journey that combines the earthy warmth of turmeric with the fresh, peppery notes of basil. Whether you're a health-conscious foodie or simply looking to elevate your vegetable game, this recipe promises to turn an ordinary ingredient into an extraordinary culinary experience that will tantalize your taste buds and impress your dinner guests.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp turmeric powder
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly under cool running water. Pat dry completely with clean kitchen towels to remove excess moisture, which helps achieve crispy roasting.
- Cut the cauliflower into uniform, bite-sized florets approximately 1-
- 5 inches in size. This ensures even cooking and consistent texture.
- In a large mixing bowl, combine olive oil, turmeric powder, salt, and freshly ground black pepper. Whisk the ingredients together to create a uniform seasoning mixture.
- Add cauliflower florets to the seasoning bowl. Toss gently but thoroughly, ensuring each piece is evenly coated with the turmeric-oil mixture.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the florets halfway through cooking to ensure even browning.
- Remove from oven when cauliflower edges are golden brown and crispy. The florets should be tender when pierced with a fork.
- Immediately sprinkle freshly chopped basil over the hot roasted cauliflower, allowing the herb's aromatic oils to release and infuse the dish.
- Transfer to a serving platter and enjoy immediately while hot and crispy.
Tips
- Moisture is the Enemy of Crispiness: Always pat your cauliflower completely dry before seasoning. Any excess water will steam the florets instead of roasting them, preventing that desired crispy exterior.
- Don't Overcrowd the Baking Sheet: Give your cauliflower florets plenty of space. Overcrowding leads to steaming rather than roasting, which means soggy instead of crispy.
- High Heat is Key: Roasting at 425°F (220°C) helps caramelize the edges and create that beautiful golden-brown color and crispy texture.
- Uniform Cutting Matters: Cut florets into similar-sized pieces to ensure even cooking. Aim for bite-sized pieces around 1-
- 5 inches for optimal roasting.
- Fresh Herbs Make a Difference: Add the chopped basil immediately after roasting to release its full aromatic potential and bring a burst of fresh flavor to the dish.Pro Tip: For an extra flavor boost, try experimenting with additional spices like smoked paprika or a pinch of cumin to complement the turmeric's earthy notes.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 5g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
