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
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Oven
- Diet: Gluten Free
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
I used a full head of cauliflower but, following the recipe, it was WAY too salty. I might try this again, but probably use only 1/2 tsp of salt.
Thank you so much… I’m gonna look at the salt and modify it. I appreciate it
Just out of curiosity did you do one and a half teaspoons? That’s what it calls for. Which seems right for an entire head of cauliflower
I find Redmond’s salt less salty than other salts so it could be the salt used. Did you use Redmond’s in this recipe?
I didn’t I used diamond salt. For whatever reason i use less when i user Redmonds because I find it saltier. But I think she’s right I think it’s better to start with less and I probably overdid it here????
I really enjoyed this easy to make side. I’ve made it twice now and both times it was a hit. The spice blend is really great and made use of a spice that I’m still learning to incorporate (sumac). I made no modifications and thought it turned out really well. Both times the entire sheet pan of cauliflower was devoured. I’m not a natural with adding salt (or really any herbs/spices) as my mom did not use it a ton growing up and therefor I haven’t either. I felt the amount of salt and spices were appropriate for the amount of cauliflower and produced a it fantastic result. I will make this over and over.
Thank you so much… It’s definitely the way that I feel about it. I love my recent friday favorites which is all about vegetable sides and especially things that were celebrating here in the winter. Thanks so much
I made this and I love it! I’m a fan of cauliflower so I get excited when I find a good recipe. Im going to add this to my list of go-to’s for sides.
I used Resmond’s salt and it wasn’t too salty. Also, I can’t find Aleppo Pepper in my area so I substituted cayenne and paprika. I’m going to order some because I see it in a lot of these recipes. I would love it if anyone knows where to get it.
thanks so much. Aleppo pepper is crushed red chili pepper. If you look online there are dozens of place to get it including spice houses and even Walmart I always get mine at the Middle Eastern store but if you look online you’ll see that it’s easily something you can pick up. It’s a little bit milder than cayenne and something that goes with so many things so hopefully you will pick up some. Thanks so much for your feedback
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