Whilst plain old fruit and veggies are delicious enough in their own right, I’m always looking for ways to spice them up a bit and make them more exciting. This oven roasted cauliflower is just the ticket – it’s tasty, spicy, crunchy, and you can eat the whole bowlful for around 150 calories.
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Oven Roasted Cauliflower
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Spicy, crunchy roasted cauliflower—a simple side dish packed with flavor. Perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 cups (237 ml) olive oil
- 1 lbs (454 g) cauliflower
- 2-3 cloves garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp crushed chilli flakes
- 1 tsp salt
- 1/2 a lemon
Instructions
- Preheat your oven to 200°F (93°C).
- Spread the cauliflower across a baking tray.
- Drizzle with olive oil and sprinkle with spices, salt, and minced garlic.
- Ensure each floret is evenly coated.
- Bake for 20-25 minutes, until crispy and golden.
- Squeeze lemon juice over the florets (optional) and serve.
Notes
- For extra crispy cauliflower, ensure the florets are roughly the same size and that they’re not overcrowded on the baking tray.
- To reduce the spiciness, start with 1/2 teaspoon of chili flakes and add more to taste.
- Roasted cauliflower keeps well for up to 3 days in an airtight container in the refrigerator. Reheat gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What temperature should I roast the cauliflower at?
A high heat around 425 to 450°F works well for getting browned, caramelized edges. Lower temperatures tend to steam the cauliflower rather than roast it, so err on the hotter side.
Should I cover the cauliflower while it roasts?
No, roast it uncovered so moisture can escape and the florets develop color. Covering it traps steam and leaves you with soft, pale cauliflower instead of the roasted texture you want. 
How do I know when the cauliflower is done?
Look for deep golden-brown spots on the cut edges and florets that are tender when pierced with a fork. This usually takes 25 to 35 minutes depending on the size of your pieces.
