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Colorful Cauliflower


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Colorful Cauliflower


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Colorful Cauliflower

Year round, I add my new obsession – cumin –to this dish. For Passover I retested this recipe without it, and the cauliflower is still beautiful, flavorful and irresistible, straight out of the oven!


  • Prep Time : 5 min
  • Cook Time : 30 min
  • Ready Time : 35 min


6 Servings


  • 2 pounds cauliflower and/or broccoli florets
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil, plus additional for drizzling
  • 1 lemon
  • Fresh torn cilantro


1 Preheat oven to 450°F.
2 On a lightly greased large baking sheet, toss cauliflower florets with salt, paprika, turmeric, pepper and olive oil until well coated. Arrange
in a single layer and roast for 30 minutes or until cooked and golden.
3 Remove from the oven and finish with the juice of 1 lemon, a drizzle of olive oil and fresh torn cilantro for garnish. Serve warm.

As seen in the Joy of Kosher with Jamie Geller Magazine (Spring 2013) – Subscribe Now



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Colorful Cauliflower

  1. avatar says: Suzi B

    How do you wash the cauliflower before roasting or can you use frozen

    • I use frozen – the trick is NOT to defrost before roasting.

      • avatar says: Chana

        How do you get the cauliflower crispy? I also used frozen and left it in the oven for way longer than suggested, and it still was a bit mushy. Any tips? Thanks!

        • it’s hard to get frozen crispy… instead of cooking longer – try broiling it for a few minutes to brown – but watch carefully to keep from burning.

  2. avatar says: c.zelasko

    How much cumin do you add during the year?

  3. avatar says: Sylvia

    Is that broccoli in both picture? It is not mentioned in the recipe.

    • Yes I know and Yes it is – so sorry for the confusion. You should feel free to sub in broccoli for some or all of the cauliflower. I will adjust recipe now.

  4. avatar says: Pat

    Re:Colorful Cauliflower Recipe

    Is tumeric the same as cumin? Or do you mean you can use either?

    • no not the same and you can use either or both. I prefer both but I originally developed this recipe for Passover and some people don’t use cumin on Passover so my note simply meant that it’s still good and flavorful without the cumin (although I do like it better with both) – LOL how was that for a long answer? Short answer: use 1 teaspoon each turmeric and cumin :-)

  5. avatar says: Joan

    Is it possible to make this ahead of time and reheat it before the seder? If so, what is the cooking time for the vegetables?

    • Hi Joan SO SO SO sorry to only get back to you now – this comment was buried in my inbox. Yes this can be made ahead and reheated gently – meaning uncovered in a warming drawer, on a hot plate or in a low oven… under cook by about 10 – 15 minutes and finish off just before serving.

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