Spicy Roasted Cauliflower

5 from 1 vote

The BEST spicy roasted cauliflower – it’s perfectly tender-crisp inside, a little caramelized, with crispy edges, and loaded with aromatic, savory, spicy flavors to elevate any meal!

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: to 4

Calories: 284kcal

Author: Toni Okamoto

Equipment

Ingredients

4 cups of cauliflower florets
3 tablespoons of olive oil
1 tablespoon of paprika
1 teaspoon of cumin
1 teaspoon of Italian seasoning
1 tablespoon of garlic powder
½ teaspoon of cayenne pepper plus more to taste
¼ teaspoon of salt
¼ teaspoon of black pepper
Chives thinly sliced, for garnish (optional)
Sesame seeds, for garnish (optional)
1 lime sliced into wedges (optional)

Instructions

Preheat the oven to 450 degrees F. and line a large baking sheet with a silicon mat or parchment paper.
In a small bowl, mix the paprika, cumin, Italian seasoning, garlic powder, cayenne pepper, salt, and black pepper. Mix well and set aside.
Add the cauliflower florets to a bowl and add the oil. Using your hands, mix well to make sure they are evenly coated with the oil.
One teaspoon at a time, sprinkle the spice mixture. Toss well, add one more teaspoon of spice mixture, toss well. Repeat the process until all of the spice mixture is used and the cauliflower florets are evenly coated.
Place the cauliflower on the prepared baking sheet and spread them evenly.
Bake for 10 minutes. Flip them and bake for 15 minutes.
Serve hot or at room temperature. Optionally sprinkle chives and sesame seeds for garnish and with some lime wedges.

Notes

Avoid mushy/soft cauliflower: Make sure it’s thoroughly dry and avoid overcrowding it so it roasts rather than steams.

Crispiest cauliflower: Follow the above and optional broil at the end.

Use even-sized pieces: That way, they’ll roast evenly.

Nutrition