Ingredients
Scale
- 1 large head of cauliflower, cut into florets
- 3 tablespoons vegan butter
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange cauliflower florets on the baking sheet and roast for 25-30 minutes until golden and tender.
- Meanwhile, melt vegan butter in a saucepan over medium heat. Add garlic, turmeric, smoked paprika, and cumin, cook for 1-2 minutes until fragrant.
- Remove cauliflower from oven and transfer to a serving dish. Pour the warm butter sauce over the cauliflower and toss gently to coat.
- Garnish with fresh parsley and serve hot.
Notes
- You can add a squeeze of lemon juice for extra brightness.
- This dish pairs well with rice or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake and simmer
- Cuisine: Vegan
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg