Spicy Roasted Cauliflower

5 from 4 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.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Appetizer, Entree, Side Dish

Cuisine: vegan

Servings: as a side

Calories: 134kcal

Author: Melanie McDonald

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
2 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

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.

Success 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.

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