Lemon Turmeric Roasted Cauliflower

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

Cook Time 25

Total Time 30

Servings 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