Roasted cauliflower is a fast and easy dish to produce. Cauliflower tastes nutty and lightly sweet when roasted. For some spice, we toss cauliflower florets in this spicy roasted cauliflower recipe with a generous amount of ancho chili powder, smoked paprika, onion powder, garlic powder, salt, and cayenne pepper. Use the maximum amount of cayenne for a spicy sauce, half the amount needed in the recycling for milder palates.
We use our basic roasted cauliflower method for this recipe, as this is also used to make our parmesan roasted cauliflower and this roasted buffalo. You can create a variety of variations in your kitchen once you know the basic form. For this recipe, we use bold spices such as ancho chili powder and smoked paprika, but you can make the cauliflower your own with your favorite spices or spice blends.
Ingredients:
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1 (about 1 1/4 pounds) medium head cauliflower, cut into small florets
2 tbsp olive oil, grape seed oil or neutral-flavored oil
1/4 tsp fine sea salt
1 tsp ancho chili powder or use our homemade chili powder
1 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp to 1/4 teaspoon cayenne pepper
1 scallion, ends trimmed and finely sliced
2 to 3 lime or lemon wedges
Directions:
Heat oven at about 425 degrees F. Line a parchment paper baking sheet or a silicone baking mat — not necessarily lining the oven, but this helps with cleanup.
And in a big bowl, add the butter, salt and chili powder, smoked paprika, onions, garlic powder, and cayenne pepper to the cauliflower flowers. In the baking sheet add the seasoned flowers. Spread them out over the baker, looking down at as many flatter edges as they are.
Roast till the edges are crisp and crispy for 20 to 35 minutes, and the insides tender. Stir the cauliflower after 20 minutes, to promote even browning.
Serve tossed with the lime juice scallions and a squeeze.
Tips:
Any chili powder works for the recipe but we prefer to make sweet, fruity, and mild ancho chili powder. We do enjoy adding our homemade chili powder mix, which is full of flavor.
Smoked Paprika is made from dried, smoked peppered pimiento. It adds a fragrance and a dark smoky flavor. It is not usually hot (spicy) unless noted on the packaging and instead is mild and a bit sweet.
Ingredients
- 1 (about 1 1/4 pounds) medium head cauliflower, cut into small florets
- 2 tbsp olive oil, grape seed oil or neutral-flavored oil
- 1/4 tsp fine sea salt
- 1 tsp ancho chili powder or use our homemade chili powder
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/8 tsp to 1/4 teaspoon cayenne pepper
- 1 scallion, ends trimmed and finely sliced
- 2 to 3 lime or lemon wedges
Instructions
Heat oven at about 425 degrees F. Line a parchment paper baking sheet or a silicone baking mat — not necessarily lining the oven, but this helps with cleanup.
And in a big bowl, add the butter, salt and chili powder, smoked paprika, onions, garlic powder, and cayenne pepper to the cauliflower flowers. In the baking sheet add the seasoned flowers. Spread them out over the baker, looking down at as many flatter edges as they are.
Roast till the edges are crisp and crispy for 20 to 35 minutes, and the insides tender. Stir the cauliflower after 20 minutes, to promote even browning.
Serve tossed with the lime juice scallions and a squeeze.
Tips:
Any chili powder works for the recipe but we prefer to make sweet, fruity, and mild ancho chili powder. We do enjoy adding our homemade chili powder mix, which is full of flavor.
Smoked Paprika is made from dried, smoked peppered pimiento. It adds a fragrance and a dark smoky flavor. It is not usually hot (spicy) unless noted on the packaging and instead is mild and a bit sweet.
