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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. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 80kcal


  • Sheet Pan
  • Small Bowl



  • 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.


  • 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.


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