Name: Southwestern Roasted Cauliflower Recipe with Cumin & Paprika
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 2 pound head cauliflower; 1 teaspoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon salt

Southwestern Roasted Cauliflower Recipe with Cumin & Paprika

5 from 3 votes

Updated: Mar 28, 2024 · By Dara
This post may contain affiliate links. · 21 Comments

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)

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Southwestern Roasted Cauliflower Recipe with Cumin & Paprika

Roasted Cauliflower is spiced up with southwestern flavors. It can never be considered the boring vegetable again.

5 from 3 votes

Print Pin Rate

Course: Side Dishes

Cuisine: Southwestern

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: Cups

Calories: 139kcal

Author: Dara Michalski | Cookin' Canuck

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

WW (Old Points) 0 / WW (Points+) 1

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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Comments

5 from 3 votes (2 ratings without comment)

The recipe:

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