My friend brought this to a party and it was a crowd favorite

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Trim the cauliflower and cut it into florets of uniform size. Place the florets in a large mixing bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, turmeric, salt, and pepper until well combined.
4. Pour the olive oil mixture over the cauliflower florets, tossing them gently to coat evenly.
5. Spread the cauliflower florets in a single layer on the prepared baking sheet, making sure they are not crowded. This will ensure that they roast evenly and develop a crispy texture.
6. Roast the cauliflower in the preheated oven for 25-30 minutes, or until the edges are golden brown and crispy, and the cauliflower is tender when pierced with a fork.
7. Remove the roasted cauliflower from the oven and transfer it to a serving platter. Sprinkle with chopped fresh parsley or cilantro for a pop of color and freshness.
8. Serve the roasted cauliflower with garlic and turmeric as a side dish or a main course. It pairs well with grilled chicken, fish, or tofu, or can be enjoyed on its own as a satisfying vegetarian option.

Tips for Success:

• Make sure to cut the cauliflower florets into uniform size to ensure even cooking.
• Don’t overcrowd the baking sheet, as this can cause the cauliflower to steam rather than roast, resulting in a soggy texture.
• Feel free to adjust the seasonings to suit your taste preferences. You can add more or less garlic, turmeric, or paprika, depending on your preference for flavor intensity.
• For extra crispy cauliflower, you can broil it for a few minutes at the end of the cooking time to achieve a golden brown crust.