Roasted cauliflower, bell peppers, and red onions are seasoned with turmeric and lemon juice to create a vibrant vegan side dish that pairs well with any main course. This oil-free and gluten-free recipe is extremely flavorful, easy to make, and ready to eat in 30 minutes!
Cauliflower is definitely the star of this colorful dish! The perfectly roasted cauliflower florets are naturally bright yellow due to being coated in a flavorful lemon tahini turmeric sauce. The red onion and bell peppers add natural sweetness and a beautiful pop of purple, red, and orange to the dish which makes it even more eye-catching! This is a beautiful accompaniment to serve at your Thanksgiving table or Christmas dinner.
This vegan side dish is naturally oil-free and gluten-free and it's ready to eat in just 30 minutes! This delicious recipe makes a great side dish but you can also add it to a power bowl, to pasta, or mix it with legumes for a protein-rich main course meal.
Ingredients & Substitutions
This vegan roasted cauliflower recipe is made with a combination of fresh vegetables and fridge and pantry ingredients. Let's go over the most important ingredients and possible substitutions if you need them.
- Cauliflower - Cauliflower is definitely the main vegetable in this dish, but if you need a substitute you can use broccoli, romanesco, or zucchini.
- Bell Peppers - Use red or orange bell peppers for color and sweetness. Green bell peppers aren't as sweet. Thick-cut strips of red cabbage can be substituted.
- Red Onion - I used red onion because of their purple color and delicious mellow flavor. Yellow, onions, sweet onions, or shallots can be used instead.
- Lemon Juice - Lemons add acidity and brightness to the creamy sauce. I haven't tested it yet, but if I don't have a lemon on hand, I usually substitute with lime juice without a problem.
- Turmeric Powder - Turmeric powder is what gives the sauce its vibrant yellow color! If you don't have ground turmeric, you can use 3x the amount of freshly grated turmeric.
How to Make Roasted Turmeric Cauliflower
First, slice the peppers and onions and cut the cauliflower into bite-sized florets. Arrange the vegetables on a parchment-lined baking tray (Photo 1). In a small bowl, whisk together the tahini, maple syrup, lemon juice, turmeric, dried parsley, garlic powder, salt, and pepper (Photo 2).
Drizzle the sauce over the vegetables on the tray, toss to coat, and then bake until tender (Photos 3-4).
Serving Suggestions
These oil-free roasted vegetables make a great side dish to any of the following vegan main course recipes.
You could also mix in a can of rinsed and drained lentils to add extra plant-based protein to make it a substantial main course meal. It would also be delicious served in a bowl with rice or quinoa, fresh spinach, sliced avocado, and smoky chickpeas for a quick and filling lunch or dinner.
How long Does it Last in the Refrigerator?
Store the lemon turmeric roasted vegetables in an airtight container in the fridge and it should stay fresh for 4-5 days. They reheat really well too. Find the instructions on how to do so below.
Can I Freeze It?
Yes, you can freeze it. Put the roasted vegetables in a freezer-safe container in the freezer for 2-3 months for the best quality.
How to Reheat It
From the Freezer: Take the container of lemon turmeric roasted cauliflower out of the freezer and put it in the fridge to defrost overnight. Then you can reheat the thawed veggies in the microwave or in the oven when you're ready to eat them.
From the Fridge: Put the veggies on a covered plate in the microwave for 1-2 minutes until warm, or you can arrange them on a parchment-lined tray and then bake at 350 degrees for 8-10 minutes until warm.
Success Tips
- Don't discard the cauliflower leaves, they're edible and you can dice them and add them to vegetable barley soup.
- Cut the cauliflower florets into bite-sized pieces so it's easy to eat.
- Cut the bell peppers into 1-inch thick slices so they don't shrivel up too small once they're roasted.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Cauliflower Recipes?
Creamy White Cauliflower Sauce
Lemon Turmeric Roasted Cauliflower
Equipment
- Sheet Pan
- Small Bowl
Ingredients
- 1 medium cauliflower
- 2 medium bell peppers sliced
- 1 medium red onion sliced
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 tsp maple syrup
- ½ tsp turmeric powder
- ½ tsp dried parsley
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400 degrees.
- Arrange the cauliflower florets and sliced peppers and onions on a parchment-lined sheet pan.
- Whisk together lemon juice, tahini, maple syrup, turmeric, parsley, garlic powder, salt, and pepper in a small bowl. Pour the sauce over the vegetables and toss to coat each piece.
- Bake the vegetables for 20-25 minutes or until tender. The peppers and onions should be soft, and the tips of the cauliflower will be lightly browned. Transfer the veggies to a large platter and garnish with a sprinkle of dried parsley and a few lemon slices.
Notes
- Cut the cauliflower florets into bite-sized pieces so it's easy to eat.
- Cut the bell peppers into 1-inch thick slices so they don't shrivel up too small once they're roasted.
- Store leftovers in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*This recipe was originally shared on 3/12/17, but I updated it on 10/16/20.
Hi there! Just came across this recipe and I can't wait to try it this week. I'm just wondering, does it still taste the same reheated? Thinking of making more so I can take the leftovers for lunch.
Hey! Yes, the veggies taste great as leftovers and heat up well. Enjoy!
omg yes! That looks amazing, I'm definitely adding this to my meal prep!
Thanks! Enjoy =)
Ooh I have some cauliflower and peppers in my fridge right now! Looks like I found what to do with them 🙂 I never know how to use turmeric either soo yay! Now I can finally use that spice!!
Perfect! I love turmeric, it's surprisingly versatile. I use it a lot in Indian dishes or when I want to turn white/brown rice a lovely yellow color!
This looks so healthy and delicious. My husband and I love these kind of vegetables. Banking them is very healthy.
Thank you! I hope you enjoy them =)
I love roasted vegetables! They are the best!
Hi Anne, I think so too!