Beth Warren Nutrition Blog

Turmeric Cauliflower

by Beth Warren February 2, 2020

As we evolve in the “diet” vs “non-diet” world 
I can’t help be surprised that we can’t seem to find a common ground between the two.
I mean,
why does it always have to be an extreme, tho? 
Can’t it just be normal to eat something yum 
with a side of veg,
and think that’s also yum?!
Try this one for some BALANCE
and ditch the labels, ‘Kay?


Turmeric is an amazing spice to use for its antiinflammatory power. Because curcumin, an antioxidant superfood found in turmeric, can help fight inflammation and keep blood sugar levels steady, it could be a useful tool to prevent or treat type 2 diabetes. Plus, it is shown to help with depression, PMS, and ward off viral infections and Alzheimer's Disease, cancer, IBS, and arthritis.

Turmeric Cauliflower

An Antiinflammatory Powerhouse Using Turmeric and Cauliflower.


1 large head cauliflower about 2 pounds (or 1 bag frozen, defrosted and drained free of excess fluids)
 2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice
 1 teaspoon cumin

1 teaspoon garlic powder
 1 teaspoon paprika
 1/2 teaspoon turmeric
 1/4 teaspoon red pepper flakes
 1 teaspoon kosher salt
 1/2 teaspoon ground black pepper


Preheat the oven to 450 F. Line a baking sheet with parchment paper. Place the cauliflower in a single layer (don't overstuff). Mix all the other ingredients in a bowl. Brush on all sides of the cauliflower. Roast for about 25 minutes and feel free to turn in the middle for a more even crisp.

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