Cauliflower is transformed when roasted, becoming caramelised and almost nutty in flavour, and will quickly become your new favourite side. Spiced Roasted Cauliflower is versatile, quick and easy, with very little clean up. It’s a star side dish all round!
Did you know that when you roast cauliflower, it turns caramelised and nutty? That means no more water-logged, floppy florets of sad, flavourless cauliflower pushed to the edge of the plate.
And before you dig your heels in and tell me you hate cauliflower, grab yourself a white, purple or yellow head of this cruciferous vegetable and roast it. Then we’ll talk.
Ingredients you Need to Make Spiced Roasted Cauliflower
- Cauliflower. We’re used to seeing the white cauliflower everywhere, but the coloured varieties are becoming more readily available. Keep your eye out for them at the beginning of spring and autumn. To serve roasted cauliflower as a side, you’ll need two heads as the florets shrink a bit in the oven. If you’re going to toss the roasted cauliflower through a salad, one head is usually enough.
- Oil. I tend to use olive oil, sometimes even a flavoured on if I’ve got one open. But you can use whatever oil you prefer, including coconut oil – just make sure it’s in a liquid form before you add the seasoning.
- Spices. I was using this spiced roasted cauliflower in a salad, so I went with sumac for its tangy flavour, aleppo pepper for a mild heat, dried marjoram, garlic powder and salt and pepper for depth of flavour.
But…
Change Up the Spices
You can easily switch up the spices and flavourings to compliment the main you’re serving the cauliflower with.
Think simple lemon-pepper seasoning with fresh parsley if you’re serving it with fish or meat, or lemon zest, oregano and feta to go with some chicken.
For a creamy side, consider sumac and cumin spiced florets with a drizzle of creamy tahini sauce. For a cheesy side, you can’t beat parmesan and black pepper. Or toss the florets through some curry powder for a spicier take.
Make the spices and flavours work for you.
Ingredient Spotlight:
How to Roast Cauliflower
Roasted cauliflower is a complimentary and versatile side. And easy!
- Prep. Remove the outer leaves (you can reserve the greener, inner leaves for a salad!) and slice the cauliflower into quarters. Then separate the florets from the core, cutting any larger ones in half – more edges means more caramelisation.
- Season. Season with salt, pepper and your chosen spices. My exact spices and ratio are in the recipe card below.
- Roast. Pop the tray of cauliflower florets into a hot oven and let it do its thing while you prep the rest of your meal.
If you make this Spiced Roasted Cauliflower, please be sure to leave a comment and let me know. Are you now a cauliflower convert? What spices did you use? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Looking for other veggie sides? Try these
- Smashed Potatoes with Herbs and Feta
- Green Beans Gremolata
- Brussels Sprouts and Chestnuts with Sage and Lemon
Spiced Roasted Cauliflower
Ingredients
- 2 heads of cauliflower, whatever colour you can find
- 2 tablespoons olive oil
- 1 tablespoon sumac
- 1 tablespoon aleppo pepper flakes
- ¼ teaspoon marjoram
- ½ teaspoon garlic powder
- Salt and pepper to season
Instructions
- Preheat the oven to 205°C. You want a hot oven to get that caramelisation, but not too hot that it burns the spices before the cauliflower is ready. Line a baking tray with parchment paper (or foil) and set aside.
- Cut the head of cauliflower in quarters, trim away the core and gently break up the florets with your fingers, and cutting any larger pieces in half – more edges means more caramelisation. Try to keep the florets roughly the same size so that they cook evenly.2 heads of cauliflower
- Tip the florets onto the prepared baking tray and drizzle with the olive oil, followed by the spices and salt and pepper. Toss it all together with your hands (or a couple of spoons) so that all the cauliflower is coated in oil and spices. Make sure to leave some room between the florets so that they don’t end up steaming instead of roasting.2 tablespoons olive oil, 1 tablespoon sumac, 1 tablespoon aleppo pepper flakes, ¼ teaspoon marjoram, ½ teaspoon garlic powder, Salt and pepper to season
- Roast the cauliflower for 20 to 25 minutes, tossing the florets around the halfway time.
- Serve the spiced roasted cauliflower straight from the baking tray or empty out into a serving bowl.
Cook along with me
Notes
Nutrition
