Super delicious Spicy Roasted Cauliflower! It's soft, sweet, spicy, smoky, juicy and caramelized and charred in all the right places. Make it the star of the show or serve as a side or appetizer.
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Spicy Roasted Cauliflower: Hello YES!
We're talking soft, sweet, smoky, juicy cauliflower with amazing charred, caramelized spots, and full-on toasty, spicy flavours. It's next-level delicious!
Roasting cauliflower really transforms it and with the added spices too ... WOW! ... It's just so good and will be your new favourite way to prepare cauliflower for sure.
Serve as a side or appetizer, or make it the star of the show. I adore it piled high over a swoosh of creamy hummus with a side of freshly made no yeast flatbread.
Ingredient Notes
Here's what you'll be needing to make my Spicy Roasted Cauliflower:
- cauliflower
- oil (or aquafaba to make the recipe oil-free, just like we did with my healthy roasted potatoes). You will get the best possible flavour and caramelization with oil though.
- spices
Wondering what spices go with roasted cauliflower? Let's take a closer look at the individual spices that we are using for this recipe:
- cayenne pepper
- black pepper
- garlic powder
- onions powder
- chili powder
- smoked paprika (you could use chipotle powder instead)
- cumin
- salt
They all work well to create a smoky, spicy blend that complements and enhances the cauliflower perfectly. Feel free to reduce the spices as needed to suit your tastes.
How To Make Spicy Roasted Cauliflower
Roasted spiced cauliflower is really easy to make. Here's how:
- Toss the cauliflower florets with oil (or aquafaba) and the spices then spread out in a single layer on a baking sheet and roast, or you can cook it in an air fryer.
- Cook for 20 minutes, give it a good toss around then cook again for another 20 to 30 minutes or until the cauliflower is sizzling, caramelized, a little charred in places, and smelling amazing.
How To Cut Cauliflower Into Florets
To cut cauliflower into florets:
- Pull off any leaves.
- Cut the whole cauliflower in half with a sharp knife right down the middle.
- Then cut each half again so you have 4 pieces
- Slice diagonally to cut the stalky core out of each of the 4 pieces.
- Using your hands, break the pieces apart into florets.
- Cut any larger florets in half or thirds so they are all approximately the same size. This helps make sure they all cook evenly.
If you prefer to see the process in action watch my recipe video!
Success tips
For the very best results when making this recipe follow these tips:
- Try to break/cut your cauliflower florets a similar size so they cook evenly.
- Keep some space between each cauliflower floret on the tray so they all cook evenly.
- Don't rush the cooking time. It's worth waiting for!
- Reduce the spices as needed to suit your tastes.
- I don't recommend using a lined tray. The cauliflower turns out best when it's in direct contact with the metal. However, if you're going the oil-free, aquafaba route, you will either need to use a good non-stick tray or line it with parchment paper or a silicone baking mat.
- If you are located in Europe/UK pay careful attention to my recipe note about the chili powder.
Variations
Follow my instructions for perfect spicy cauliflower every time or make it your own with these variations:
- Make spicy roasted cauliflower and chickpeas by adding a drained can of chickpeas about 10 minutes before the end of cooking time. Toss them all together so they are coated in the spices and the oil too.
- Use broccoli instead of cauliflower .
- Add half a cup of panko crumbs to the spices and oil to add even more texture.
- Squeeze over the juice of a lemon or lime before serving or add some wedges to the tray while roasting.
Making Ahead
The cauliflower can be broken up into florets and tossed in the oil and spices up to 3 days ahead. Keep it in a large sealed container or freezer bag in the fridge and cook as directed when you're ready.
How To Store & Reheat
Store leftover spicy roasted cauliflower in an airtight container in the fridge for up to 3 days. To reheat simply spread out on a baking tray and bake in a preheated to 400 °F (200°C) oven for about 20 minutes.
Serving Suggestions
This spicy roasted cauliflower recipe is really versatile. Make it the star of the show or serve as an appetizer or side. Here are some ideas for ways to serve it:
- Pile your cauliflower high on a swoosh of hummus and serve with flatbreads. It's great with plain hummus, or beet or curry hummus. A few crumbles of salty vegan feta are amazing on it too.
- Top bowl meals and salads.
- Fill tacos, burritos and wraps.
- Over rice.
- Tossed through pasta or noodles.
- With a herby green sauce, hummus, avocado dressing or tahini dip.
- As a snack just as it is. Honestly it's so good that once you start you can't stop!
Recipe FAQs
Fresh cauliflower is always my go-to. It has a way better texture when roasted so if you can use it I highly recommend you do. Frozen cauliflower florets can be used in a pinch though. Don't defrost them. If they are a little stuck together, break them apart then toss them in the spices and oil as per the recipe. Add an extra 5 to 10 minutes onto the baking time.
Yes! This is great with broccoli. It won't take quite as long to cook though. Cook for 20 minutes, toss, then put back in the oven and check again after about 10 to 15 minutes. Remove when golden and getting a little charred in areas.
A lot of spices are used in this recipe and it is quite strongly flavoured. That works really well with the cauliflower though and the spices do mellow a little when roasted. If you aren't big on strong spicy flavours feel free to reduce the spices to suit your tastes.
Love Cauliflower?
Be sure to check out my super delish Cauliflower Rice Bowls and my Cauliflower Alfredo Sauce.
Recipe
Spicy Roasted Cauliflower
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 large head cauliflower , broken into evenly sized florets
- ¼ to ⅓ cup olive oil , or aquafaba for oil-free
- 2 teaspoons smoked paprika , or chipotle powder
- 3 tbsp chili powder , American style - IMPORTANT - If in Europe/UK see recipe notes
- 2 teaspoon ground cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon cayenne pepper
- ½ tsp black pepper
- 1 tsp salt
INSTRUCTIONS
- Preheat oven to 425 °F (220 °C)
- Scatter the cauliflower florets onto a very large baking tray, or use two medium-sized ones. It needs to be big enough for you to spread it out in a single layer and leave some room between each floret. I don't recommend using a lined tray. The cauliflower turns out best when it's in direct contact with the metal. However, if you're going the oil-free, aquafaba route, you will either need to use a good non-stick tray or line it with parchment paper or a silicone baking mat to avoid sticking.
- Have some hot, soapy water in the sink ready to wash your hands in. You'll need it ;O)
- Drizzle the olive oil/aquafaba over the cauliflower florets, and using your hands, toss so each floret is pretty much covered.
- Sprinkle over each of the spices/seasonings and using your hands again, toss and rub so all of the florets are really well covered.
- Bake in the top half of the oven for 25 minutes. Remove from the oven and give all of the florets a really good toss around again, scraping up the oily spices in the bottom. Be careful because it can splatter a bit.
- Put back in the oven and bake for 20 to 30 minutes more until it's sizzling, and the cauliflower is soft, caramelized and there are some charred areas forming.
NOTES
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steve says
220C resulted in shriveled overdone cauliflower. 200C for 30 minutes will be enough next time
Melanie McDonald says
My recipes are tested in a calibrated oven and by a team of recipe testers. The temperature is correct and should give lovely well roasted, caramelized and very slightly charred results (for flavour).
Perhaps cauliflower cooked like this isn’t for you, or I wonder if perhaps you used a fan/convection oven? If so you need to adjust the temp according to the recommendation in your manual when making recipes that aren’t designed for a fan/convection oven, which is 99.9% of all online or cookbook recipes.
I hope that helps!
Steve says
Yes, I used a convection oven, but i have read many recipes that do take the difference in ovens into account.
Melanie McDonald says
Ok, I’m glad there’s an explanation then.
Know that unless explicitly stated, ALL professionally developed recipes are written/developed for traditional ovens and not convection/fan.
Thats because regular ovens are more common and most convection/fan ovens have a setting that allows the user to turn off the convection setting and use it as a regular oven. Whereas with a regular oven you can’t use it as a fan/convection oven. It wouldn’t make sense in most cases to write recipes that don’t suit the majority.
Also a regular oven can be used to cook anything well whereas a fan/convection oven doesn’t cook certain dishes (for instance those that rise like soufflés, bread, cakes) as well as a regular oven.
All of this means that you always need to adjust the temperature to compensate if you are using a convection/fan oven unless a specific temperature for a fan/convection oven is given in the recipe and that is quite rare.
Usually the temperature needs adjusting by about 25 degrees Fahrenheit but they are all slightly different so it’s always best to check your manual.
However, the food may still cook quicker even with the reduced temperature because of the way the oven works.
If you are able, turning off the convection setting and using your oven in regular mode is the best option if you don’t want to be adjusting temps/timings. Hope that helps.
Peggy B says
Could you share how to do the same recipe but in air fryer - re time and temperatures? Thanks. Would love to do it in an air fryer as I have a small over.
Melanie McDonald says
I've never tried it in my air fryer but if it's a basket-type one you'd definitely need to half the recipe for it to fit well and cook evenly. Toss the cauli with the oil and spices in a bowl and tip into the basket, then cook at 400°f. Timing-wise you'll need to wing it but just cook until it's soft and really caramelized and golden and give it a quick toss every 10 mins or so during cooking. Hope that helps!
Danielle Johnson says
I'd make again but would use half the amount of spices. Way to much for one cauliflower.
Kara says
It's weird to give someone a bad rating because YOU cannot handle the heat. Use less heat or pick a different recipe.
The recipe is delicious!
Natalie says
In defense of this review, I also thought it had way too much spices. It's not about the flavor or the heat- the spice mix rocks. But, my cauliflower couldn't physically hold onto all of it. I used about half in the end and was glad that I mixed it separately. The rest would have been wasted in the bottom of the bowl or burnt onto the sheet pan (as a fair amount was, even with only half). You might be able to get away with more if you use a mayonnaise-style coating like I know you can get from aquafaba, but with oil it just couldn't make use of all the spices. I think the recipe could benefit from including a weight for the cauliflower. The problem might be that the heads sold in my region are significantly smaller.
I also found that my spices were burning and needed to pull it at least five minutes sooner. I cut them on the small side, so I knew this would be the case and am not including that in my rating, but I'm pointing it out since some people might not realize that the lower end of the range can still be too long.
So, I'm docking a star for the potential to waste quite a lot of spices. The recipe was very tasty aside from that, and I look forward to using the extra spice on roasted sweet potatoes. I also think the author included some very excellent notes above the recipe for beginners. I would have appreciated them when I was first learning to roast cauliflower.
Jenny says
My housemates don’t love cauliflower as much as I do, but this was fantastic! I did use 1/3 less chili powder and cayenne and it was pretty spicy still! The bake time for me was a little less as well as in I took it out of the oven 10 minutes early. Served with creamy polenta and a tomato/feta/parsley salad. Everyone Loved it and it was really easy. Will definitely make again!
Melanie McDonald says
I love the idea of serving this with polenta. So pleased you enjoyed the recipe, Jenny!
Alejandra says
I just finished making this and it was delicious. I had most of the spices in my pantry. Will definitely make again.
Melanie McDonald says
I'm so pleased you enjoyed it Alejandra. Thanks for leaving a review. It's much appreciated!
Lois says
We love Cauliflower at our house, so always looking for new ways to try. This Spicy Cauliflower from Virtual Vegan is now a staple in my recipe repertoire. Easy, ingredients always in my kitchen. I would definitely recommend this for those who like spice in their life. Just the right amount of spice, not too hot, not boring. Served with rice or tossed into a dark leafy green salad you will be repeating this again and again.
Melanie McDonald says
So pleased you're enjoying the recipe, and thank you for taking the time to leave a review. It's much appreciated!
Lizzie May says
Absolutely delicious! Very easy, perfectly spicy. Definitely now a family favourite! I haven’t found a bad @virtualvegan recipe yet! Another winner!
Melanie McDonald says
So pleased you're enjoying the recipe, and thank you for taking the time to leave a review!
Angi McBride says
So so yummy! Have made this a few times and it’s great every time!! Love it with the added panko crumbs. Thank you for another great recipe!
Melanie McDonald says
Love the idea of adding some panko! So pleased you're enjoying the recipe Angi!
Kelly says
Delightful!
Dee says
Didn’t turn out well . way too much spice.
Kara says
So..use less? You chose a SPICY recipe, so you can't exactly be upset at the spice. It's weird to give someone a bad rating because YOU cannot handle the heat.
Stan says
We don't really like cauliflower or anything spicy so did not enjoy this recipe. Would not recommend.
Lois says
Why would you try a spicy cauliflower recipe if you don’t like either? Just curious as to your thinking? And then your review is more a critique on your tastes than the actual recipe🤷🏽♀️
Glenn says
what made you think you would enjoy it, considering the title is "SPICY CAULIFLOWER"
maybe you just wanted the attention in the comments.
makes me wonder if you even made it.
Karen says
Take your review down. You ruined someone's rating because you chose a recipe that you don't like. You don't like spice or cauliflower? then why did you choose a spicy cauliflower recipe? weird choice on your behalf.
Karen Smythe says
Our spice loving family loved it. Your suggestion of serving with cooling hummus is perfect.
Melissa says
But why is it so spicy?
Veronica says
Make at your own risk. This was a no for me and my hubs. I should have known when I realized the amount of spices and salt that went into this. Sorry, but no.
Donna Brookes says
How long do you airfry this please and what temperature.
Melanie McDonald says
I haven't tested this recipe in an air fryer.