Spicy Roasted Cauliflower

How can you make the blandest of all vegetables, cauliflower, more delicious and exciting? By roasting it with a wonderful blend of garlic, paprika, coriander, chili powder and some hot sauce, obviously. You can make this roasted cauliflower as hot as you like or add a drizzle of lime juice to cut the spice a little bit. This is a great side dish, burrito filling or even snack.   

I teased this recipe in last week’s blogpost (Piri Piri Chicken) and here it finally is. Finally for me not you, that is. I have been experimenting with roasted cauliflower for a really long time and it took me a while to get just right. Cauliflower is a blank canvas of a vegetable which you can flavour however you like but you can also easily overwhelm it with too much flavour. The texture was also something I experimented with. You can roast it raw, but it will certainly retain quite the crunchy texture, which you might be going for. Here I was trying to replace a meat-like texture with cauliflower, so I wanted it less crunchy. This roasted cauliflower packs a punch in flavour due to the spices and the light char, whilst tender, chewy on the inside and crispy on the outside. It is a great addition to any Mexican/Tex-Mex inspired dish instead of meat. I have put it on burrito bowls and into veggie burritos and snacked on the leftovers anytime I walked by, you don’t get sick of it at all.

If you love cauliflower you need this recipe in your life. If you don’t like cauliflower then you need this recipe in your life even more. This recipe will convert you from a cauliflower hater to a cauliflower lover.   

Spicy Roasted Cauliflower


  • 1 cauliflower cut into florets
  • salt
  • 1-2 tbl flavour neutral oil (canola, sunflower)
  • 1 tsp garlic powder
  • 1 tsp paprika 
  • ½-1 tsp chili powder (adjust to taste if necessary)
  • ½-1 tsp hot sauce, vinegar based (optional)
  • ½ tsp coriander
  • lime juice (optional)


  1. Put the cauliflower into cold, lightly salted water and bring to a boil. Cook the cauliflower for 3-5 minutes, depending on the size of the florets. The cauliflower should not be cooked through but rather be a little more tender with a bite (think al dente). You can skip this step if you want crunchy roasted cauliflower florets. 
  2. Preheat the oven to 200°C. Season the cauliflower with salt, garlic powder, paprika, chili powder, hot sauce and coriander. Try the cauliflower before roasting so you can add more salt or chili powder as needed. Hold back with the chili powder and hot sauce if you don’t like it as hot or plan on eating it on its own. 
  3. Place the cauliflower florets on a lined baking sheet and bake it in the oven for 15-25 minutes, flipping them when they have reached the desired doneness and char. 
  4. Serve as a side, burrito filling or snack with a drizzle of lime juice, guacamole or ranch dressing. 

So there you have an easy and delicious recipe for spicy roasted cauliflower that you can serve in many ways. I often use it instead of meat because of the flavour and texture. When making this keep in mind how you will serve it and adjust the spice level accordingly. You can go harder on the spices when serving it over a rice dish or in a burrito with salad, but when snacking on it you might want to go a little easier on it. I always recommend adjusting spices to your preference and unlike meat you can give this a try before roasting it. I hope you enjoyed this recipe and have a great day. Stay safe and wear a mask! 

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