The Spicy Roasted Cauliflower recipe are just florets tossed with spices and baked into manageable bites that are spicy but not too spicy, if you know what we mean.
There’s Spicy Roasted Cauliflower and then there’s Spicy Roasted Cauliflower. You know, how in a soggy-in-some-parts-yet-crisp-in-others-boring excuse for a side dish versus a perfectly tender and gently spiced specimen of cruciferous beauty you just can’t stop can snack . Guess what kind of roasted cauliflower this recipe makes?
Why our testers loved this
Our testers had plenty of reasons to munch on these crispy cauliflower bites. They loved that the dish was only slightly spicy, making it perfect for everyone at the table, and it was easy to doAnd could easily serve as a snack or side dish.
L. Fraser commented, “This Roasted Cauliflower with Spices is almost addicting. I always thought I was done and would come back for more.”
Notes on ingredients
- cauliflower-The recipe was designed for a small head of cauliflower, weighing about 1 pound. If you’re using a large bowl, increase the amount of spice mixture accordingly. Avoid using frozen cauliflower, which can become mushy.
- Fat– Depending on your preference, you can use oil, butter, ghee or coconut oil for your spice mix. To keep the recipe dairy-free, don’t use butter or ghee.
How to make this recipe
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Divide the cauliflower into small florets.
- Combine the spices and oil in a glass bowl.
- Whisk together the oil and spices.
- Add the cauliflower to the spice paste and mix in.
- Arrange the cauliflower in a single layer on the baking sheet.
- Fry until golden brown and slightly crispy. Cool before serving.
Frequently asked questions about recipes
How can I make my cauliflower extra crispy?
This recipe yields a browned and slightly crispy cauliflower. If you prefer it extra crispy, increase the oven temperature to 225°F or use a convection setting if available.
How do I avoid mushy cauliflower?
Make sure your cauliflower is completely dried and lies in a single layer on the baking sheet, with some spacing between the florets. A crowded leaf makes steamed cauliflower. Also, avoid using frozen cauliflower.
Helpful tips
- You may not need the full amount of spice mix to coat the cauliflower. If you prefer a very lightly breaded or mild cauliflower, halve the spice mixture.
- Use a glass bowl to mix the cauliflower and spices, as the turmeric can stain plastic bowls.
- Leftover roasted cauliflower can be stored in a sealed container in the refrigerator for up to 4 days. Heat in an oven at 425°F for 10 minutes or until warmed through and crispy.
- This recipe is suitable for gluten-free, dairy-free, vegetarian and vegan diets.
More great roasted cauliflower recipes
☞ If you prepare this recipe or any other dish on LC, consider leaving a reviewA Rating in starsand your best photo in the comments below. I love hearing from you.–David
Spicy Roasted Cauliflower
This spicy roasted cauliflower recipe is just florets tossed with spices and baked into manageable bites that are spicy but not too spicy, if you know what we mean.
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Preheat the oven to 180°C. Line a rimmed baking sheet with parchment paper.
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Cut the cauliflower into small florets or break into popcorn-sized pieces. Reserve the stems for another use or throw them in the compost.
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In a large bowl, combine olive oil, paprika, cumin, turmeric, and salt and season with pepper. Add the cauliflower and toss.
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Transfer the cauliflower to the prepared baking sheet, allowing excess spice mix to drip back into the bowl. Spread the cauliflower on the prepared baking sheet and bake until golden and crispy, stirring occasionally, 35 to 50 minutes.
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Remove from the oven and let cool completely on the baking sheet, about 30 minutes.
- Adjust the spice level –You may not need the full amount of spice mix to coat the cauliflower. If you prefer a very lightly breaded or mild cauliflower, halve the spice mixture.
- Mixing Bowl Advice–Use a glass bowl to mix the cauliflower and spices, as the turmeric can stain plastic bowls.
- Storage and Rewarming–Leftover roasted cauliflower can be stored in a sealed container in the refrigerator for up to 4 days. Heat in a 425°F oven for 10 minutes or until heated through and crispy.
- Nourishment-This recipe is suitable for gluten-free, dairy-free, vegetarian and vegan diets.
Portion: 1portionCalories: 113kcal (6%)Carbohydrates: 9G (3%)Protein: 3G (6%)Fat: 9G (14%)Saturated Fatty Acids: 7G (44%)Polyunsaturated fat: 0.3GMonounsaturated fatty acids: 1GSodium: 624mg (27%)Potassium: 487mg (14%)Fiber: 4G (17%)Sugar: 3G (3%)Vitamin A: 505ie (10%)Vitamin C: 64mg (78%)Calcium: 45mg (5%)Iron: 2mg (11%)
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.
Recipe tester reviews
If you make this recipe, take a picture and tag it with a hashtag #LeitesCulinaria. We would love to see your creations on Instagram, Facebook and others Twitter.