Spicy Roasted Cauliflower Recipe
Spicy Roasted Cauliflower is roasted hot and fast until the edges turn deeply golden and slightly charred, then tossed in a bold blend of smoked paprika, garlic, and real cayenne heat, not just a shake of paprika calling itself spicy. It's ready in about 35 minutes, with only 10 minutes of hands on prep. This is the version I make when I want cauliflower with actual bite, crispy on the outside, tender in the middle, and never bland.
Servings: 4 people
Ingredients
- ½ teaspoon smoked paprika
- ½ tsp cayenne pepper (use ¼ tsp for milder heat, up to 1 tsp for very spicy)
- ¼ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fine sea salt
- 1 head cauliflower cut into florets
- 3 tablespoons extra virgin olive oil
- 1 lime juiced
- Fresh parsley or cilantro chopped
Instructions
- Adjust the oven rack to the middle position and preheat the oven to 425°F. In a small bowl, combine smoked paprika, cayenne pepper, turmeric, garlic powder, salt, and black pepper. Mix well.
- Place the cauliflower florets on an aluminum foil lined baking sheet. Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine.
- Roast for 25 to 30 minutes, flipping halfway through, until deeply golden and charred in spots. Remove from the oven and squeeze fresh lime juice over the cauliflower while it's still hot. Garnish with parsley or cilantro and serve.
Video
Notes
To store: Leftover roasted cauliflower in an airtight container for up to 4 days once they’ve cooled to room temperature.
To reheat: Reheat leftover cauliflower in the oven, so they stay crispy.
Nutrition
Serving: 1/4 | Calories: 111kcal | Carbohydrates: 4.4g | Protein: 1.5g | Fat: 10.6g | Sodium: 254mg | Fiber: 1.9g | Sugar: 1.8g