Tender-crisp spicy roasted cauliflower comes together with mouth-watering cajun seasoning, paprika, garlic salt, and turmeric for a blast of flavor in every bite!
Why this recipe works
This spicy roasted cauliflower recipe couldn’t be any easier to make. It transforms bland florets into a mouthful of savory golden-brown cauliflower nuggets that you can enjoy as a side dish or an appetizer alongside yum yum sauce.
We aren’t kidding when we say this blend of seasonings lends incredible flavor to an otherwise lackluster veggie, you can even try it tossed with broccoli or other vegetables. Spicy roasted cauliflower will create a tender on the inside, crisp on the outside experience that doesn’t lack in the flavor department. You won’t want to make it any other way, especially if you enjoy a punch of heat!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SEASONING – We are using Slap Ya Mama Cajun seasoning, but you can use your favorite blend or whip up a batch of our homemade Cajun seasoning as well. On top of that, a bit of garlic salt, turmeric, paprika, and sugar lends a world of flavor to this dish.
How to Make Spicy Roasted Cauliflower
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 450 F. Spray baking sheet with nonstick cooking spray.
EXPERT TIP – If you are concerned about staining your baking sheet, you may want to line your pan with parchment paper or aluminum foil. The turmeric in the recipe can stain. - Place cauliflower florets into a large bowl.
- In a medium bowl, combine the remaining ingredients.
- Using gloved hands, toss the seasoning mixture with the florets until completely coated.
- Spread coated cauliflower florets onto prepared baking sheet.
- Bake for 20-25 minutes. Florets should be tender.
Frequently Asked Questions & Expert Tips
Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or in a 350F oven to help it crisp back up.
To cut cauliflower into florets, first remove the outer leaves then slice the head of cauliflower in half. Cut each half in half again, so you are left with 4 slices. Cut the core of the cauliflower out on a diagonal, you will need to slice off the core on each quarter. Now you should be able to easily break apart the cauliflower into florets with your hands. Try and keep the florets roughly the same size for even roasting.
The best way to tell when cauliflower is done roasting is to pierce it with a fork to check for tenderness. The florets should be fork-tender with a crisp exterior. Overcooked cauliflower may release a lot of moisture which will lead to soggy florets.
Serving Suggestions
Spicy roasted cauliflower is a tasty snack, appetizer, or side dish. It pairs well with anything from chicken, pork, beef, and fish. If serving as an appetizer, try it with our homemade yum yum sauce.
More Roasted Vegetable Recipes
- Roasted Beets
- Roasted Carrots
- Roasted Asparagus
- Roasted Green Beans
- Pan Roasted Broccoli
- Whole Roasted Cauliflower
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Spicy Roasted Cauliflower
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 head cauliflower cut into florets
- ½ Tablespoon Slap Ya Mama Cajun seasoning
- 1 teaspoon garlic salt
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon sugar
- 3 Tablespoons unsalted butter melted
Things You’ll Need
Before You Begin
- To cut cauliflower into florets, first remove the outer leaves then slice the head of cauliflower in half. Cut each half in half again, so you are left with 4 slices. Cut the core of the cauliflower out on a diagonal, you will need to slice off the core on each quarter. Now you should be able to easily break apart the cauliflower into florets with your hands. Try and keep the florets roughly the same size for even roasting.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat in the air fryer or in a 350F oven to help it crisp back up.
Instructions
- Preheat oven to 450 F. Spray baking sheet with nonstick cooking spray.TIP – If you are concerned about staining your baking sheet, you may want to line your pan with parchment paper or aluminum foil. The turmeric in the recipe can stain.
- Place cauliflower florets into a large bowl.
- In a medium bowl, combine remaining ingredients.
- Using gloved hands, toss the seasoning mixture with the florets until completely coated.
- Spread coated cauliflower florets onto prepared baking sheet.
- Bake for 20-25 minutes. Florets should be tender.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Steamed Shrimp - December 17, 2024
- Broccoli Pasta - December 10, 2024
- Lemon Chicken - December 3, 2024
PKMac says
The pictures show a huge amount of mayonnaise and no melted butter but the list of ingredients does not include mayonnaise but does include a large amount of butter. Which is it?
Amanda Davis says
That’s actually not mayonnaise, it’s butter. We use Land O Lakes Butter with Olive Oil which gives it a nice spreadable texture, and it softens nicely, like pictured https://www.target.com/p/land-o-lakes-butter-with-olive-oil-38-sea-salt-13oz/-/A-21506485