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Sonoma Family Life Magazine

Cauliflower Gets Dressed Up for Fall

By Momma Chef

You will love the simplicity of this cauliflower dish. With just a few ingredients, it is a great last-minute side dish and has a beautiful presentation. Kids love how boring white cauliflower changes color seemingly magically. I like to sprinkle it with fresh, chopped flat-leaf parsley right before serving. 

Turmeric-Roasted Cauliflower

• 1/3 cup olive oil
• 2 tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. turmeric
• 1 tbsp. sugar
• 2-lb. bag cauliflower florets

1. Preheat oven to 450°F.

2. Pour olive oil, lemon juice, salt, turmeric, and sugar into a gallon-sized Ziploc bag. Seal the bag and shake all ingredients to mix.

3. Add the cauliflower florets, seal the bag again, and shake one more time to coat the cauliflower.

4. Spread cauliflower on a foil-lined baking sheet or large disposable pan.

5. Roast for 15 minutes.
Serves: 8

This article originally appeared on It has been reprinted here with permission.

Karen Nochimowski, aka Momma Chef, is a mother of three active boys (ages 12, 8, and 5). On her blog,, find more of her recipes, all of which require no more than six ingredients and six minutes of prep time.