Kosher Golden Spiced Cauliflower

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
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Updated on 05/26/22
Golden Spiced Cauliflower

Miri Rotkovitz

Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
126 Calories
11g Fat
6g Carbs
2g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 126
% Daily Value*
Total Fat 11g 15%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 2g
Vitamin C 50mg 248%
Calcium 19mg 1%
Iron 1mg 3%
Potassium 168mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In this kosher golden-spiced cauliflower recipe, turmeric turns the cauliflower florets a beautiful golden hue, while sugar, sea salt, and spices lend sweet and savory flavor to the dish. This vegetable side dish is an excellent addition to Shabbat or Passover menus (as well as vegan), especially if you're a fan of roasted cauliflower with curry.

Make sure not to use spices that are considered kitniyot (not kosher for Passover) if you are making the cauliflower for the Seder meal.

Ingredients

  • 2 heads cauliflower, broken into florets

  • 2 teaspoons sugar

  • 1 teaspoon sea salt, or kosher salt

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 1/4 to 1/2 teaspoon turmeric

  • 1/3 to 1/2 cup extra-virgin olive oil

Steps to Make It

  1. Heat the oven to 350 F. Line 2 large rimmed baking sheets with parchment paper. Place the cauliflower florets in a large bowl.

  2. In a separate small bowl, whisk together the sugar, salt, onion powder, garlic powder, paprika, and turmeric. Slowly pour in the olive oil, whisking together to combine.

  3. Pour spice and oil mixture evenly over the cauliflower florets and toss well to coat. If you have a very large quantity of cauliflower, drizzle with 1 to 2 more tablespoons of olive oil and toss again to ensure that all of it is coated with the mixture.

  4. Place cauliflower on prepared baking sheet and roast in the oven for 30 minutes, stirring once or twice during cooking, or until cooked through.

Tips

  • For the turmeric, start with 1/4 teaspoon and then taste the oil mixture; if you would like a little more flavor and color, add the additional 1/4 teaspoon. If the cauliflower heads are very large, double the spice blend and use 1/2 cup oil. Add more oil (a tablespoon or 2) before roasting if you think the cauliflower looks a little dry.
  • If you prefer a little caramelization on your cauliflower, you can roast it at a higher temperature. Just be sure to keep an eye on it, as the sugar in the spice blend can make it more prone to burning. A good workaround is to cook the cauliflower until it is close to your preferred texture, then raise the oven to 400 F or 425 F to finish cooking and encourage caramelization. 
  • This recipe doesn't need to only be served as a side dish; it is also wonderful as part of a rice bowl, on top of a platter of hummus, stuffed inside a pita, or even served as a garnish for pureed cauliflower.

Make It a Meal

For a Passover-friendly menu, start with the pareve version of roasted carrot, apple, and celery soup. Serve the cauliflower alongside brisket and quinoa with arugula, butternut squash, and citrus vinaigrette. Finish with a light and refreshing pomegranate granita.