Get ready to transform the humble cauliflower into a culinary masterpiece that will have your taste buds dancing with excitement! This Smoky and Spicy Roasted Cauliflower recipe is not just another vegetable dish – it's a game-changing experience that will make even the most ardent vegetable skeptics come back for seconds. With a perfect blend of smoky paprika, fiery cayenne, and garlic-infused goodness, these crispy, golden-brown florets are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the cauliflower head thoroughly under cold running water. Pat dry completely with clean kitchen towels or paper towels to remove excess moisture, which helps achieve crispy roasting.
- Cut the cauliflower into uniform, bite-sized florets, ensuring they are roughly the same size to promote even cooking. Aim for pieces about 1-
- 5 inches in diameter.
- In a large mixing bowl, combine olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Whisk the ingredients together to create a smooth, well-blended spice mixture.
- Add the cauliflower florets to the spice mixture. Toss gently but thoroughly, ensuring each piece is evenly coated with the seasoning blend.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper air circulation and ensure crispy edges.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking to ensure even browning and crispy texture.
- Remove from the oven when the cauliflower is golden brown, slightly charred at the edges, and tender when pierced with a fork.
- Let the roasted cauliflower rest for 2-3 minutes after removing from the oven to allow the flavors to settle and the exterior to crisp up slightly.
- Transfer to a serving platter and optionally garnish with fresh chopped parsley or a squeeze of lemon juice for added brightness.
Tips
- Moisture is the Enemy: Make sure to thoroughly pat your cauliflower dry before seasoning. Excess water will prevent the florets from getting that coveted crispy exterior.
- Size Matters: Cut your florets into uniform sizes to ensure even cooking. Pieces that are roughly 1-
- 5 inches work best for optimal texture.
- Don't Overcrowd: Spread the cauliflower in a single layer on the baking sheet. Overcrowding will steam the vegetables instead of roasting them.
- Halfway Turn: Flip the florets halfway through cooking to achieve an even, golden-brown color on all sides.
- Spice Customization: Feel free to adjust the cayenne pepper to match your heat tolerance. Start with less and add more if you're brave!
- Serving Suggestions: For an extra flavor boost, try garnishing with fresh herbs like parsley or a squeeze of lemon juice just before serving.
- Make-Ahead Tip: You can prepare the seasoning mix in advance and store the cauliflower in the refrigerator for a few hours before roasting to let the flavors intensify.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 5g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
