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    Home » Recipes » Sides & Appetizers

    Published: Aug 24, 2021 · Modified: Apr 4, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 6 Comments

    Spicy Roasted Cauliflower

    JUMP TO RECIPE PIN WATCH VIDEO
    4.64 from 11 votes

    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.

    spicy roasted cauliflower on hummus

    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.

    In this post:

    Jump to:
    • Ingredient Notes
    • How To Make Spicy Roasted Cauliflower
    • How To Cut Cauliflower Into Florets
    • Success tips
    • Variations
    • Making Ahead
    • How To Store & Reheat
    • Serving Suggestions
    • Recipe FAQs
    • Love Cauliflower?
    • Recipe Video
    • Recipe
    • Comments & Reviews

    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
    cauliflower florets, oil and 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.

    spices on a wooden heart shaped plate

    How To Make Spicy Roasted Cauliflower

    Roasted spiced cauliflower is really easy to make. Here's how:

    1. 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.
    raw cauliflower florets tossed in spices
    1. 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:

    1. Pull off any leaves.
    2. Cut the whole cauliflower in half with a sharp knife right down the middle.
    3. Then cut each half again so you have 4 pieces
    4. Slice diagonally to cut the stalky core out of each of the 4 pieces.
    5. Using your hands, break the pieces apart into florets.
    6. 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.
    spicy roasted cauliflower

    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

    Can I use frozen cauliflower?

    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.

    Can I use broccoli instead?

    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.

    Is this recipe very spicy?

    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.

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    Spicy Roasted Cauliflower

    Spicy Roasted Cauliflower

    Author: Melanie McDonald
    4.64 from 11 votes
    Super delicious Spicy Roasted Cauliflower! It's soft, sweet, 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.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    COOK TIME: 40 minutes
    TOTAL TIME: 55 minutes
    Servings: 6 as a side

    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
    Prevent your screen from going dark

    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

    AN IMPORTANT NOTE RE THE CHILI POWDER - The chili powder used in this recipe is North American style. If you are in the UK or Europe DO NOT use 3 tablespoons of chili powder. The chili powder in the US and Canada is very different to yours. It is generally very mild and contains a mix of chili, paprika, coriander, cumin, onion powder, garlic powder, allspice and cloves. UK chili powder is just made of chilis and is generally quite spicy and hot. If you use 3 tablespoons it will be far too hot. Instead, use half to one teaspoon depending on how hot you like your food.
    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 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.

    NUTRITION

    Serving: 1servingCalories: 134kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 864mgPotassium: 525mgFiber: 4gSugar: 3gVitamin A: 1267IUVitamin C: 68mgCalcium: 52mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Stan says

      December 12, 2022 at 3:03 pm

      We don't really like cauliflower or anything spicy so did not enjoy this recipe.

      Reply
    2. Karen Smythe says

      December 11, 2022 at 9:31 am

      5 stars
      Our spice loving family loved it. Your suggestion of serving with cooling hummus is perfect.

      Reply
    3. Melissa says

      December 09, 2022 at 1:05 am

      But why is it so spicy?

      Reply
    4. Veronica says

      September 16, 2022 at 10:24 am

      1 star
      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.

      Reply
    5. Donna Brookes says

      July 19, 2022 at 4:18 am

      How long do you airfry this please and what temperature.

      Reply
      • Melanie McDonald says

        July 19, 2022 at 9:54 am

        I haven't tested this recipe in an air fryer.

        Reply

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    Melanie McDonald

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