Introduction
Looking for a delicious way to transform ordinary cauliflower into something extraordinary? This Spicy Roasted Cauliflower recipe has become my go-to side dish for both weeknight dinners and special occasions. The perfect balance of heat and seasoning brings out the natural sweetness of cauliflower while creating irresistibly crispy edges. Whether you’re a vegetable enthusiast or trying to incorporate more veggies into your diet, this recipe delivers restaurant-quality results with minimal effort.
Ingredients
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh lemon juice for serving (optional)
Ingredient Note: If you’re sensitive to heat, start with ¼ teaspoon of cayenne pepper. You can always add more spice after roasting. For a different flavor profile, try curry powder instead of paprika.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut cauliflower into evenly sized florets – aim for pieces about 1½ inches in size for even cooking.
- In a large bowl, combine olive oil with all the spices and mix well to create a paste.
- Add cauliflower florets to the bowl and toss thoroughly until each piece is well-coated.
- Spread the cauliflower on the prepared baking sheet in a single layer, ensuring pieces aren’t overcrowded.
- Roast for 25-30 minutes, flipping halfway through, until edges are crispy and golden brown.
- Squeeze fresh lemon juice over the top if desired, and serve immediately.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4-6 as a side dish
Recipe Notes
For the crispiest results, make sure your cauliflower is completely dry before tossing with oil and spices. If you’ve just washed it, pat it thoroughly with paper towels or let it air dry.
Don’t overcrowd the baking sheet – giving each floret enough space ensures they’ll roast rather than steam. Use two baking sheets if necessary.
The cauliflower should be slightly charred on the edges when done – these crispy bits are packed with flavor! If you’re not getting enough browning, move the baking sheet to the top rack for the final few minutes.
Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness – avoid using the microwave, which can make the cauliflower soggy.
Spicy Roasted Cauliflower
Ingredients
- 1 large head of cauliflower cut into florets
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh lemon juice for serving optional
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Cut cauliflower into evenly sized florets - aim for pieces about 1½ inches in size for even cooking.
- In a large bowl, combine olive oil with all the spices and mix well to create a paste.
- Add cauliflower florets to the bowl and toss thoroughly until each piece is well-coated.
- Spread the cauliflower on the prepared baking sheet in a single layer, ensuring pieces aren't overcrowded.
- Roast for 25-30 minutes, flipping halfway through, until edges are crispy and golden brown.
- Squeeze fresh lemon juice over the top if desired, and serve immediately.
