Roasted Cauliflower is spiced up with southwestern flavors. It can never be considered the boring vegetable again.
As a kid, I never gave cauliflower any love. Really, the loveliest (well, as much as one can wax poetic about a cruciferous vegetable) didn't start until a couple of years ago.
When it comes to the raw vegetable plate, the humble cauliflower are usually the last florets standing. But cauliflower has so much more potential than crudite platters. It has to be nurture, encourage and loved. Or may be that's grated, pureed and roasted.
The first time I tried roasting cauliflower (with Indian spices), it got rave reviews. So, I thought a different version, this time using the flavors of the southwest, would be welcome at the dinner table. It was a hit! And this flavorful side dish took only 5 minutes of active prep time.
I think the cauliflower's feeling the love now.
The recipe:
Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1 ½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.
Other cauliflower recipes:
Grated Cauliflower Salad with Peppers, Carrots & Capers
Roasted Cauliflower with Indian Spices (Cumin & Coriander)
Printable Recipe
Southwestern Roasted Cauliflower Recipe with Cumin & Paprika
Ingredients
- 1 2 pound head cauliflower
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
- Preheat oven to 450 degrees F.
- Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
- In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
- Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
- Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.
Notes
Nutrition
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Lindsey
Made this tonight - it was delicious!
Mickey D. Neal
I chose some Indian spices for this cauliflower; mostly because I used to go to this amazing pita spot in Philly where they had roasted cauliflower and this is as close as I can get to tasting it. I’d encourage you to try these spices even if you don’t think you’ll like them- the blend is mild and not too spicy.
Dara (Cookin' Canuck)
Mickey, you're absolutely right! I actually posted a roasted cauliflower recipe with Indian spices a couple of years ago.
Nutmeg Nanny
Oh wow, I love roasted cauliflower so much 🙂 this recipe is perfect!
Deborah
I really adore cauliflower and these flavors sound so amazing!
Theresa @ Delicacious
I love cauliflower but I've only tried roasting them once. It was a disaster. I left them for too long and they became a wilted black mess. Shall attempt it again with your recipe!
Jessica @ Floptimism
I agree -- raw cauliflower is just not my jam. As soon as you roast it, though, it becomes one of my favorite veggies!
Liz @ The Lemon Bowl
Love roasting cauliflower and I love your version!! We grew up eating it roasted with ketchup. I'm not going to lie, it was pretty good. 🙂 And hey, better than french fries right?
Kalyn
I love cauliflower and this sounds delicious!