I adore roasted cauliflower. It’s delicious to eat, simple, to make, and there are so many ways to change it up. Here I’ve got some of my favorite spices like Aleppo pepper and sumac to take it to the next level.
One of the things I love about roasted cauliflower is that it’s delicious, but it also holds beautifully as a leftover, and it’s spectacular at room temperature. I always like to do an extra batch because blended with chicken stock, it makes a truly easy and fantastic soup. There are so many wonderful ways to enjoy cauliflower, whether it’s cauliflower steak, cauliflower rice, or roasted cauliflower.Print
This dish is an easy and delicious winter side dish. Plus, it would pair wonderfully with my Smoky Red Pepper Sauce!
1 1/2 Teaspoon Aleppo Pepper
1 1/2 Teaspoon Sumac
1 1/2 Teaspoon Smoky Paprika
1 1/2 Teaspoon Garlic powder
1 1/2 teaspoon salt
1 head cauliflower
3 Tablespoons extra virgin olive oil
Preheat oven to 400 F. Line a sheet try with parchment paper, if you prefer.
Make a spice blend by combining the Aleppo pepper, Sumac, smoky paprika, garlic powder, and salt, stirring to combine thoroughly.
Break up the cauliflower into florets. Toss with olive oil to cover thoroughly. Then cover evenly with the spice to coat.
Place on the sheet tray and roast in the oven for 20 minutes. Then flip the cauliflower and continue to cook for 10-15, or longer if desire a crispier cauliflower. Serve
Keywords: spicy cauliflower