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This spicy roasted cauliflower recipe is just florets tossed with spices and baked in handy 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, as in a soggy-in-some-spots-and-still-crunchy-in-other-places bland excuse for a side dish versus a perfectly tender and gently spiced specimen of cruciferous loveliness that you just can’t stop noshing. Guess which kind of roasted cauliflower this recipe makes?
Why our testers loved this
Our testers had many reasons to happily munch on these crispy cauliflower bites. They loved that the dish was only mildly spicy, making it perfect for everyone at the table, and that it was easy to make, and could easily double as a snack or side dish.
L. Fraser commented that “This roasted cauliflower with spices is almost addictive. I kept thinking I was done and I’d go back for more.”
Notes on ingredients
- Cauliflower–The recipe was designed for a small head of cauliflower, weighing about 1 pound. If you use a large head, increase the amount of spice mixture accordingly. Avoid using frozen cauliflower, which may end up mushy.
- Fat–Depending on your preference, you can use oil, butter, ghee, or coconut oil for making your spice blend. To keep the recipe dairy-free, don’t use butter or ghee.
How to make this recipe
- Heat the oven to 350°F. Line a baking sheet with parchment paper. Break the cauliflower into small florets.
- Combine the spices and oil in a glass bowl.
- Whisk the oil and spices until smooth.
- Add the cauliflower to the spice paste and mix to coat.
- Arrange the cauliflower in a single layer on the baking sheet.
- Roast until golden and slightly crisp. Cool before serving.
Recipe FAQs
How can I make my cauliflower extra crispy?
This recipe produces a browned and lightly crisped cauliflower. If you prefer it extra crispy, increase the oven temperature to 425°F, or use a convection setting, if available.
How do I avoid mushy cauliflower?
Make sure that your cauliflower is fully dried, and in a single layer on the baking sheet, with some space between the florets. A crowded sheet will result in steamed cauliflower. Also, avoid using frozen cauliflower.
Helpful tips
- You may not need the full amount of spice mixture to coat the cauliflower. If you prefer a very lightly coated or mild cauliflower, halve the spice mixture.
- Use a glass bowl for mixing your cauliflower and spices as the turmeric can stain plastic bowls.
- Leftover roasted cauliflower can be stored in a sealed container in the fridge for up to 4 days. Reheat in a 425°F oven for 10 minutes, or until heated through and crispy.
- This recipe is suitable for gluten-free, dairy-free, vegetarian, and vegan diets.
More great roasted cauliflower recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and 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 in handy bites that are spicy but not too spicy, if you know what we mean.
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Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
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Cut the cauliflower into small florets or break it into pieces the size of popped popcorn. Reserve the stalks for another use or toss them in the compost.
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In a large bowl, combine the olive oil, paprika, cumin, turmeric, and salt and season with pepper. Add the cauliflower and toss to coat.
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Transfer the cauliflower to the prepared baking sheet, letting any excess spice blend drip back into the bowl. Spread the cauliflower on the prepared baking sheet and bake for 35 to 50 minutes, until golden brown and crisp, stirring occasionally.
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Remove from the oven and leave on the baking sheet to cool completely, about 30 minutes.
- Adjust the spice level–You may not need the full amount of spice mixture to coat the cauliflower. If you prefer a very lightly coated or mild cauliflower, halve the spice mixture.
- Mixing bowl advice–Use a glass bowl for mixing your cauliflower and spices as the turmeric can stain plastic bowls.
- Storage and reheating–Leftover roasted cauliflower can be stored in a sealed container in the fridge for up to 4 days. Reheat in a 425°F oven for 10 minutes or until heated through and crispy.
- Dietary–This recipe is suitable for gluten-free, dairy-free, vegetarian, and vegan diets.
Serving: 1portionCalories: 113kcal (6%)Carbohydrates: 9g (3%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 624mg (27%)Potassium: 487mg (14%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 505IU (10%)Vitamin C: 64mg (78%)Calcium: 45mg (5%)Iron: 2mg (11%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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David Leite
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