A bowl of bright yellow turmeric roasted cauliflower on a bed of spinach topped with a fresh herb dressing.
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5 from 7 votes

Turmeric Roasted Cauliflower with Fresh Herb Dressing

This turmeric roasted cauliflower is deliciously crispy on the outside while soft and tender on the inside. The turmeric and cumin marinade is beautifully fragrant while the dish is brightened with a fresh herb sauce. A tasty main meal, salad or side dish. Vegan, vegetarian, gluten free. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Meal, Salad, Side Dish
Cuisine: International
Servings: 4
Calories: 86kcal
Author: Kate Hackworthy | Veggie Desserts


For the Turmeric Roasted Cauliflower

  • 1 cauliflower chopped
  • 2 tsp turmeric powder
  • 1 ½ tsp cumin seeds (divided)
  • 2 tbsp olive oil
  • Salt and pepper

For the Fresh Herb Dressing

  • 3 tbsp roughly chopped fresh coriander/cilantro
  • 3 tbsp roughly chopped fresh parsley
  • 1/2 green chilli finely chopped
  • 1 garlic clove crushed
  • 2 tbsp Greek yoghurt (or dairy free yogurt)
  • 1 handful raw spinach
  • Salt and pepper


For the Turmeric Roasted Cauliflower

  • Preheat oven to 200c/ 180c fan/ gas 6.
  • Cut the leaves from the cauliflower (reserve them for another dish or roast them along with the florets!) and cut the florets into large bite-sized pieces. 
  • Roughly crush the cumin in a pestle and mortar and add 1 tsp of it to a small bowl with the olive oil and turmeric, then stir to combine. 
  • Toss the cauliflower and turmeric mixture in a large bowl. 
  • Spread the cauliflower onto a large baking tray in a single layer and season with salt and pepper. Roast in the oven for 15-20 minutes until golden. 
  • Roast in the oven for 15-20 minutes, until golden brown.

For the Fresh Herb Dressing

  • Roughly chop the herbs and mince the garlic and add to a hand blender or mini food processor along with the green chilli, yogurt and remaining cumin and season with salt and pepper. 
  • Blitz until thick (add more yogurt if necessary). 

To Serve

  • Add the spinach to a large bowl, then top with the roasted cauliflower and dollop on the herb dressing. Enjoy warm or cold. 



The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.


Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1020IU | Vitamin C: 21.2mg | Calcium: 35mg | Iron: 1.5mg