This kosher golden spiced cauliflower recipe is an excellent vegan addition to Shabbat or Passover menus if you’re a fan of roasted cauliflower with curry, but don’t use spices that are considered kitniyot or not kosher for Passover.
Turmeric turns the cauliflower florets a beautiful golden hue, while sugar, sea salt and savory spices lend sweet and savory flavor to the dish.
- 2 heads cauliflower, broken into florets
- 2 teaspoons sugar
- 1 teaspoon sea or kosher salt
- 1/2 teaspoon organic onion powder
- 1/2 teaspoon organic garlic powder
- 1/2 teaspoon paprika
- 1/4 to 1/2 teaspoon turmeric
- 1/3 to 1/2 cup extra-virgin olive oil
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- Heat the oven to 350 F. Line two large rimmed baking sheets with parchment paper. Place the cauliflower florets in a large bowl.
- In a separate small bowl, whisk together the sugar, salt, onion powder, garlic powder, paprika, and turmeric. Slowly pour in 1/3 to 1/2 cup of olive oil, whisking together to combine.
- Pour spice and oil mixture evenly over the cauliflower florets and toss well to coat. If you have a very large quantity of cauliflower, drizzle with 1 to 2 more tablespoons of olive oil and toss again to ensure that all of it is coated with the mixture.
- Bake in the heated oven for 30 minutes, stirring once or twice during cooking, or until cooked through.
- If you have smoked paprika on hand, try substituting it for the regular paprika. It adds a wonderful dimension to the spice blend, and the smoky flavor makes a nice counterbalance to the sugar in the recipe.
- If the cauliflower heads are very large, double the spice blend and use 1/2 cup oil.
- If you prefer a little caramelization on your cauliflower, you can roast it at a higher temperature. Just be sure to keep an eye on it, as the sugar in the spice blend can make it more prone to burning. A good workaround is to cook the cauliflower until it is close to your preferred texture, then raise the oven’s heat to 400 F or 425 F to finish cooking and encourage caramelization.