This spicy roasted cauliflower is a quick and easy to make recipe, it’s healthy and most importantly it is absolutely delicious. Thanks to a mix of different spices and this crunchy, roasted texture this cauliflower recipe will probably become your new favorite side dish.
And if you want more healthy and delicious vegetable side dishes, make sure to check out my recipe for roasted fall vegetables with butternut squash!Jump to Recipe
Some Health Benefits of Cauliflower
In my opinion, cauliflower is a pretty underrated vegetable. Since far too often it is served overcooked or without hardly any seasonings, it’s no wonder, that people don’t love cauliflower that much.
But do you know what? I want to change this. Cauliflower is such a healthy and versatile vegetable. Like other kinds of cabbage, cauliflower is packed with vitamins, minerals, and valuable phytochemicals.
For example, it is particularly rich in vitamin A and C. While vitamin C strengthens out immune system, vitamin A ensures a good eyesight, supports our skin functions, and is involved in the formations of immune cells as well as the blood formation.
Furthermore, cauliflower is rich in potassium, which is the important counterpart to sodium. Together both minerals control our tissue tension.
In addition, the cabbage contains abundant phytochemicals such as flavonoids and sulforaphane. Their antioxidant effect helps our body to protect itself from various diseases.
About this Recipe
But regardless of how healthy cauliflower is, I get why not everyone likes it. Although its cabbage flavor is rather mild compared to other cabbages, you still can’t deny its slight cabbage taste.
Which is why the right preparation method is even more important. While boiling or steam cooking the cauliflower is without a doubt the most gentle way of preparation, it could quickly taste boring and flavorless.
However, roasting cauliflower in the oven, makes the florets crispy and crunchy while still being a calorie friendly and healthy way of preparation. And with the right mix of spices, we can easily drown out the characteristic cabbage flavor.
And once the cauliflower is cut, your part of the job is over. The oven takes care of the rest, so you can either take care of the rest of your dinner or do something entirely else.
To make this spicy roasted cauliflower, you will need the following ingredients
- One small head of cauliflower
- Some vegetable oil of choice – We need it prevent the cauliflower from getting burned and to ensure that our body can absorb all the cauliflower`s vitamin A.
- Garlic powder – you can also use roasted garlic or one or two fresh garlic cloves
- Turmeric (Instead of turmeric, you can also use the double amount of curry powder.)
- Paprika powder – You can use smoked, hot or sweet paprika powder depending on your spice tolerant.
- Dried chili flakes to taste
You’ll find the exact quantities in the recipe card further down.
Please note, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
How to Make this Recipe
All you need to make this recipe is a sharp knife, a cutting board, and a baking sheet.
If you want, you can add some parchment paper to your baking sheet. But since we marinate the cauliflower with a little oil anyway, this is not necessary to avoid any burning and sticking.
First, remove the leaves from your cauliflower. Then take a knife and cut off the stem. Next, make a cut around the bottom end of the stem, so you can remove the stalk.
Now you should be able to easily pluck of the florets with your fingers. Depending on the size, you might want to cut some florets a bit smaller, so they bake evenly in the oven. The cleanest way to cut a cauliflower floret is to slice through the bottom of the stalk.
Put your florets in a colander and rinse them thoroughly and shake dry. Then transfer them to your baking sheet.
Drizzle the cauliflower with two teaspoons of vegetable oil. I use a canola oil since we have a very high-quality canola oil in Germany. But feel free to use whatever oil you like.
Next season your cauliflower with the spices and give it a toss with your hands. Then put your cauliflower in the preheated oven at 200°C or 400°F for about 20 minutes or until the florets are slightly crispy on the outside and nicely tender on the inside.
How to Serve this Recipe
Thanks to the spices and the crispy florets, the cauliflower tastes really delicious as it is. But if you want to serve it with a sauce, my Thai Inspired Peanut Sauce or my Simple Vegan Queso goes perfectly with it.
Here’s How to Save this Recipe or Make It in Advance
This cauliflower taste amazing fresh out of the oven. But even after day or two or three in the fridge, it still tastes really good. You can either reheat the florets in your microwave or serve them cold, especially if you include them in a salad or bowl.
To store leftovers, simply transfer them to an airtight container and store them in the fridge. They will keep for up to three days.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
Cauliflower takes about 20 minutes in the oven to get tender and a little crispy.
Cauliflower contains plenty of vitamin A and C, potassium, and various phytochemicals. At the same time, it is very low in calories, fat, and carbohydrates.
Always season your cauliflower with a little salt and pepper. If you like some Middle Eastern flavors, add some turmeric (or curry powder), paprika powder, chili flakes and garlic.
Once the cabbage has a spotty or stained head or the leaves are wilted, it is no longer fresh. To keep it fresh for as long as possible, store it in the vegetable compartment of your refrigerator.
Save for later
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I hope you like this recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at firstname.lastname@example.org or Instagram(@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do and it would mean the world to me.
And if you loved this recipe, you may also like some of my other easy side dish recipes like …
- Healthy Mashed Potatoes (Without Butter, Oil or Cream)
- Smashed Cucumber Salad with Pickled Red Onions
- Roasted Potatoes and Vegetables
Have fun trying it out and bon appétit,
Spicy Roasted Cauliflower
- 1 baking tray
- 1 small head of cauliflower (≈ 500 to 700 grams)
- 2 tsp vegetable oil
- salt, pepper
- 1 tsp paprika powder (depending on your spice tolerance, choose either hot, smokey or sweet paprika powder)
- ¼ tsp turmeric (or ½ tsp of curry powder)
- ½ tsp garlic powder (or 1 or 2 fresh garlic cloves)
- dried chilli flakes to taste
- Preheat the oven to 200°C or 400°F.
- Trim the cauliflower leaves and cut off Then carefully cut around the bottom end of the stem in a circular movement. the bottom end of the stem.
- Then carefully cut around the bottom end of the stem in a circular movement. Remove the stem and separate the cauliflower into its individual florets with your hands. Trim larger florets. Therefore, slice through the stem for a clean cut. Wash the florets thoroughly in a colander and shake them dray, then spread them on your baking sheet.
- Season them with oil and the spices and give them a good toss. Make sure the florets are evenly spread over the baking sheet before putting them in the oven for about 20 minutes.
- Remove the cauliflower when the florets are tender but still have a slight bite and are nicely crispy on the outside.