Spicy Roasted Cauliflower with Rosemary Recipe

Take the classic flavors of rosemary roasted potatoes and turn them into a fantastic spicy roasted cauliflower side dish that’s both healthy and irresistibly tasty.

Spicy Roasted Cauliflower with Rosemary Recipe

This roasted cauliflower recipe is delicious to eat as it is easy to make. And while roasting cauliflower as a side dish is the most common way to serve it, it can also be the star of less obvious dishes, like my favorite Roasted Cauliflower Dip or a Vegetarian Chickpea Pasta.

This spicy rosemary version of roasted cauliflower is inspired by a classic roasted potato recipe and is the epitome of comfort food flavors. But don’t be limited by the combination of rosemary and red pepper flakes. This vegetable can handle a variety of flavors, from southwestern spices to Indian spices.

What you need for this spicy roasted cauliflower recipe:

• Cauliflower: I used a head of cauliflower that weighed about 2 pounds. Cut the florets off of the stalks.
• Olive oil: Use just enough to lightly coat the florets. Since you’re using the olive oil to roast veggies rather than drizzle over a salad, there’s no need to use the most flavorful or expensive oil.
• Rosemary: I opted for dried rosemary because that’s what I had on hand. I prefer crushed rosemary because it spreads over the florets well and I don’t have to crush it myself (bonus points!) Of course, you can also use fresh rosemary – just be sure to mince the leaves and increase the amount to 1 tablespoon.
• Other seasonings: Just kosher salt, red pepper flakes and parsley are all you need. Increase or decrease the red pepper flakes depending on whether you want a milder or a fiery flavor.

How to roast cauliflower:

• Start with preheating the oven to 450 degrees F. A high heat will help to develop those flavorful browned bits.
• Cut cauliflower into florets, about 1 1/2-inches each and transfer them to a bowl. Toss the cauliflower with the olive oil.
• Simply toss the cauliflower with olive oil, crushed rosemary, salt and red pepper flakes, then transfer the cauliflower to a baking sheet.
• Roast the cauliflower, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes. Serve it up!

Other healthy cauliflower recipes:

Baked Cauliflower Casserole with Goat Cheese {Cookin’ Canuck}
Sloppy Joe Cauliflower Rice Recipe {Cookin’ Canuck}
Veggie Burrito Bowl with Cauliflower Rice {A Couple Cooks}
Cauli-Power Fettuccine “Alfredo” (Vegan) {Oh She Glows}

Spicy Roasted Cauliflower with Rosemary Recipe

Take the classic flavors of rosemary roasted potatoes and turn them into a fantastic spicy roasted cauliflower side dish that’s both healthy and irresistibly tasty. 78 calories and 1 Weight Watchers Freestyle SP

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 77.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 1 2 pound head cauliflower
• 2 teaspoons olive oil
• 1 teaspoon ground dried rosemary
• 1/8 - 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 tablespoon minced flat-leaf parsley

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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.
• Sprinkle the cauliflower with the rosemary, crushed red pepper and salt, and toss to coat.
• Transfer the cauliflower to a baking sheet and roast, turning occasionally, until the cauliflower is tender and golden brown, about 20 minutes. Serve.

Notes

Weight Watchers Points: 1 (Freestyle SmartPoints), 2 (Points+)

Nutrition

Serving: 0.5Cup | Calories: 77.9kcal | Carbohydrates: 12g | Protein: 4.5g | Fat: 2.8g | Saturated Fat: 0.4g | Sodium: 214mg | Fiber: 5.8g | Sugar: 4.3g

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This recipe was originally published on February 26, 2014, and has been updated.

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