This spicy roasted cauliflower recipe transforms bland florets into a mouthful of savory golden-brown nuggets that you can enjoy as a side dish or appetizer.
Preheat oven to 450 F. Spray baking sheet with nonstick cooking spray.TIP - If you are concerned about staining your baking sheet, you may want to line your pan with parchment paper or aluminum foil. The turmeric in the recipe can stain.
Place cauliflower florets into a large bowl.
In a medium bowl, combine remaining ingredients.
Using gloved hands, toss the seasoning mixture with the florets until completely coated.
To cut cauliflower into florets, first remove the outer leaves then slice the head of cauliflower in half. Cut each half in half again, so you are left with 4 slices. Cut the core of the cauliflower out on a diagonal, you will need to slice off the core on each quarter. Now you should be able to easily break apart the cauliflower into florets with your hands. Try and keep the florets roughly the same size for even roasting.
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or in a 350F oven to help it crisp back up.