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Home » Side Dish » Lemon Turmeric Roasted Cauliflower

Lemon Turmeric Roasted Cauliflower

By Stacey Homemaker on October 16, 2020 10 Comments

This post may contain affiliate links. Please read my disclosure.
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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! 

Turmeric roasted cauliflower, peppers, and onions on a large white platter.

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.

All of the ingredients needed to make the recipe laid out on a gray background.
  • 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). 

A collage of photos showing how to make the recipe in 4 east steps.

Drizzle the sauce over the vegetables on the tray, toss to coat, and then bake until tender (Photos 3-4). 

Roasted vegetables on a parchment-lined tray.

Serving Suggestions

These oil-free roasted vegetables make a great side dish to any of the following vegan main course recipes. 

  • Lentil Sloppy Joes
  • Vegan Meatloaf
  • Chickpea Shepherd Pie
  • Vegan Alfredo Pasta

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. 

A sandwich and vegetables on a white plate on a gray background.

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. 

A large white platter filled with vegetables on a gray background.

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? 

Red Curry Cauliflower Soup

Creamy White Cauliflower Sauce

Yellow Cauliflower Curry

Buffalo Cauliflower Tacos

Roasted lemon turmeric basil vegetables are coated in a bright & tangy sauce. Pair it with a quinoa bowl, chicken or fish for a healthy dinner! Vegan.

Lemon Turmeric Roasted Cauliflower

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 and ready to eat in 30 minutes. 
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 80kcal
Author: Stacey Eckert

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

Serving: 1cup | Calories: 80kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 131mg | Potassium: 440mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1242IU | Vitamin C: 103mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This recipe was originally shared on 3/12/17, but I updated it on 10/16/20.

More Vegan Side Dish Recipes

  • Mango Lime Quinoa Salad
  • Roasted Beetroot Onion Feta Salad
  • Vegan broccoli salad no mayo
    Creamy Vegan Broccoli Salad
  • Vegan Mac and Cheese Recipe
    Creamy Dairy Free Mac and Cheese

Reader Interactions

Comments

  1. Minaal

    August 17, 2018 at 10:13 pm

    5 stars
    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.

    Reply
    • Stacey Homemaker

      August 19, 2018 at 1:14 pm

      Hey! Yes, the veggies taste great as leftovers and heat up well. Enjoy!

      Reply
  2. Veronika

    March 15, 2017 at 3:09 am

    omg yes! That looks amazing, I'm definitely adding this to my meal prep!

    Reply
    • Stacey Homemaker

      March 15, 2017 at 10:29 pm

      Thanks! Enjoy =)

      Reply
  3. Heather | Boston Girl Bakes

    March 13, 2017 at 7:29 pm

    5 stars
    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!!

    Reply
    • Stacey Homemaker

      March 14, 2017 at 11:58 am

      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!

      Reply
  4. Anna

    March 13, 2017 at 7:21 pm

    This looks so healthy and delicious. My husband and I love these kind of vegetables. Banking them is very healthy.

    Reply
    • Stacey Homemaker

      March 14, 2017 at 12:01 pm

      Thank you! I hope you enjoy them =)

      Reply
  5. anne @onedeterminedlife

    March 13, 2017 at 4:44 pm

    I love roasted vegetables! They are the best!

    Reply
    • Stacey Homemaker

      March 14, 2017 at 12:00 pm

      Hi Anne, I think so too!

      Reply
5 from 7 votes (5 ratings without comment)

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