If you think you don’t like cauliflower, you have to try this roasted spiced cauliflower recipe. If you already like cauliflower, get ready to like it even more! We love roasting vegetables in general, but there is something almost magical about cauliflower when it is roasted. Try it out for yourself!
Three Must-Know Cooking Skills
Before cooking, learn how to:
Culinary Tips for the Best Seasoned Roasted Cauliflower
Whisking the oil and spices together first ensures even flavor distribution.
If using a whole cauliflower head, be sure to cut it into uniform, bite-sized pieces. If using bagged florets, break large pieces into smaller pieces.
Should you steam cauliflower before roasting? Nope! The cauliflower will cook all the way through in the oven.
Be sure to not overcrowd the pan. Overcrowding causes steaming which will lead to mushy cauliflower – not what you want when trying to make crispy spiced cauliflower!
Due to the roasting caramelization process and the combination of seasonings, this is a sweet and spicy roasted cauliflower recipe.
- Canola Oil: substitute avocado or extra virgin olive oil.
- Cauliflower: use any color – white, yellow or purple. You can also follow similar oil to spice to veggie ratios for roasting white or sweet potatoes. Cooking time will just vary!
- Spices: substitute or add other spices such as turmeric, cumin, garlic powder, or onion powder.
Want some extra heat? Make spicy roasted cauliflower by adding ⅛ teaspoon cayenne pepper.
There are so many options for seasonings for roasted cauliflower. Adjust spices to the flavors of your favorite cuisine.
- Indian spiced roasted cauliflower: substitute spices with garam masala or curry powder.
- Mediterranean roasted cauliflower: substitute chili powder with garlic powder and add fresh dill after cooking.
- Mexican roasted cauliflower: add cumin along with the chili powder and paprika.
If desired, toss in fresh, chopped parsley or cilantro after cooking for herb roasted cauliflower.
No lemon? No problem! Roasted cauliflower without lemon still tastes great.
You just need a few simple equipment items for this recipe!
Health Benefits of Roasted Cauliflower with Spices
Roasted cauliflower has far more flavor than steamed cauliflower, so if you’re working to get picky eaters to eat their veggies, this is an easy recipe to add to your rotation! The featured ingredients in this recipe are spices and cauliflower.
Chili powder and paprika add flavor and nutrition to this recipe. Using spices decreases the need for salt, which may help reduce hypertension risk and therefore promote heart health. (1) Additionally, these spices contain powerful antioxidants which may help reduce inflammation in the body. (2)
Consuming a variety of non-starchy vegetables is an important component of promoting overall health. Although it’s white color may not initially suggest so, cauliflower contains many vitamins, minerals, and phytochemicals. These nutrients may improve health by decreasing inflammation and preventing chronic diseases such as cancer, diabetes, and heart disease. (3, 4)
Serving Suggestions for Roasted Spiced Cauliflower
Serve spiced roasted cauliflower as a tasty side dish to any balanced meal. Or combine with whole grains and beans for a balanced bowl. Lexi loves adding turmeric and making this into a turmeric roasted cauliflower salad. Combined with cooked quinoa, roasted chickpeas, massaged kale, and a tasty vinaigrette, it’s a beautiful and flavorful meal!
Roasted cauliflower will last for up to 1 week in the refrigerator, although it will definitely lose some of its crispness as it sits! Reheat in the oven for better texture.
Want more healthy side dish recipes?
Check out these favorites, and as always, adjust to YOUR taste!
We love roasting vegetables in general, but there is something almost magical about cauliflower when it is roasted!
- 1 ½ Tablespoons canola oil
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ⅛ teaspoon salt
- 12 ounce bag cauliflower florets (~1 small head of cauliflower)
- 1 small lemon, cut in half or quarters
Preheat oven to 425° F.
In a large mixing bowl, whisk together oil, chili powder, paprika, and salt.
Break larger cauliflower florets into smaller pieces and add to the bowl. Using a spatula, toss to evenly coat with oil mixture.
Spread spiced cauliflower on a baking sheet in a single layer. Do not overcrowd the pan. Roast for 16-18 minutes or until edges are brown and florets are easily pierced with a fork.
Remove cauliflower from oven, transfer to a serving bowl or platter, and squeeze lemon juice on top. Enjoy!
Got a little extra cauliflower? No worries! Go ahead and throw it in the bowl too.