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.
Ingredients
- 1 small head cauliflower
- 4 teaspoons extra-virgin olive oil, melted butter, ghee, or coconut oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons ground turmeric
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
- 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.
- In a large bowl, combine the olive oil, paprika, cumin, turmeric, and salt and season with pepper. Add the cauliflower and toss to coat.
- 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.
- Remove from the oven and leave on the baking sheet to cool completely, about 30 minutes.
Notes
- 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.
Nutrition
Serving: 1portion | Calories: 113kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 624mg | Fiber: 4g | Sugar: 3g