Spicy Roasted Cauliflower doesn’t need much to stand out, but the real magic is in the seasoning. A quick toss with olive oil, salt, and a blend of warm spices transforms it into something deeply savory with just the right amount of heat. The edges crisp up in the oven, the flavor gets toasty and bold, and it all comes together in under 30 minutes. Simple ingredients, big payoff.
We love roasted vegetables — it’s almost the only way we eat them. Anything can be roasted: onions, squash, peppers, green beans. The roasting process adds a touch of caramelization and brings out the natural sweetness in the vegetables, so there is very little that needs to be added.
Our latest favorite is this Spicy Roasted Cauliflower. I fix it like my Caramelized Roasted Brussels Sprouts, just without the brown sugar.
Testing spicy roasted cauliflower
- We like the spiciness, so we tested the cauliflower with chili powder and cumin, two spices I regularly use when roasting vegetables. If you prefer less spiciness or a more neutral flavor, omit the spices and use salt and pepper.
- We’ve made this recipe in advance by preparing the cauliflower all the way up to baking. It will hold just fine in the refrigerator with the spices on it.
I hope you make this recipe. I think you’ll love it!
P.S. Don’t miss our other delicious vegetable recipes like our Cauliflower Rice, which is an easy way to get the texture of rice with a vegetable. You’ll also love our famous Southern Squash Casserole with Ritz cracker topping, and our Grilled Eggplant Salad, a summer staple at my house.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
How to make spicy roasted cauliflower
- Chop the cauliflower and assemble the spices.
- Place the cauliflower on a lightly greased baking sheet.
- Coat the cauliflower well with olive oil and seasonings.
- Roast the cauliflower in the oven and serve immediately.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Spicy Roasted Cauliflower
Ingredients
- 1 head cauliflower
- ½ tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat oven to 425 degrees F and lightly grease baking pan or line with silicone liner.
- Cut the stem and leaves from 1 head cauliflower, and cut the head into smaller pieces.
- Pile all the pieces in the middle of a sheet pan and sprinkle with 1/2 tablespoon chili powder, 1/2 tablespoon cumin, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper.
- Drizzle with 3 tablespoons extra virgin olive oil, then mix and turn the cauliflower until each piece is coated with seasoning and oil.
- Spread the cauliflower pieces out over the pan. Roast for 25-30 minutes until turning brown and slightly crisp around the edges.
- Serve immediately.
Nutrition
Questions and tips
Be sure your oven is nice and hot before you put the cauliflower in.
Don’t crowd the pan. Spread the cauliflower out so the pieces aren’t touching. If you have a lot of florets, then use two pans. If you get it all bunched up together, it will steam and be mushy.
You should roast the cauliflower the day you want to serve it. Although the leftovers do keep in the fridge, this spicy roasted cauliflower is best when it’s fresh out of the oven.
This cauliflower is robust enough to stand on its own as a side dish or as a main for a vegetarian meal. We also like to toss it in salads or mix it with other roasted vegetables, like broccoli or carrots.
Have roasted other veggies, but never cauliflower. Sounds great so trying it as soon as I can get to store!