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Where do I begin with this crazy roasted cauliflower recipe? First and foremost, who doesn’t love easy recipes for side dishes? This is definitely one of those!
We make this easy roasted cauliflower recipe two to three times a week and the fact that it is ADDICTING…there is not much else to say about it other than you need to make this with your cauliflower florets ASAP.
I guarantee you that you won’t be able to stop eating this and will be picking the cauliflower florets off the baking sheet before dinner is actually served, haha
The seasonings of this crazy roasted cauliflower recipe completely make this cauliflower side dish so flavorful and addicting. It’s also crunchy and the edges are slightly caramelized from the sugar and olive oil.
It has a sweet and smoky flavor profile that makes it so enticing and it’s labeled crazy because it’s crazy how addicting this is, haha
I never once thought a cauliflower head could be this good!
What you’ll need to make Crazy Roasted Cauliflower
- Cauliflower florets – these get chopped off a whole head of cauliflower. Sometimes the florets are big so feel free to cut in half.
- Smoked paprika (a must) – this spice gives the roasted cauliflower so much flavor!
- Ground cumin – a nice warming spice
- Garlic powder – who doesn’t love a punch of garlic?
- Brown sugar – for that sweet and savory flavor!
- Olive oil and avocado oil – the combination of these oils will help the olive oil not burn but also give the cauliflower additional flavor
- Parmesan cheese – parmesan roasted cauliflower sounds delicious as well; this is totally optional and not part of the recipe but I have discovered if you sprinkle freshly grated parmesan cheese on top after this comes out of the oven, it gives the roasted cauliflower a nice nutty and cheesy flavor profile!
How to make Crazy Roasted Cauliflower
Prepare. Preheat your oven to 400 degrees Fahrenheit and set aside a large rimmed baking sheet. You want a hot oven because the high temperature will help the cauliflower char and cook up nicely.
Make the seasoning. In a large bowl, mix together all the ingredients for the seasoning.
Toss the cauliflower florets. You’ll want to toss the cauliflower florets in the large bowl and make sure all the seasonings coat the cauliflower really well.
Bake. Bake the cauliflower for 20 minutes, tossing/shaking the baking sheet at least once throughout baking time.
Tips for making roasted cauliflower a success:
- You must use smoked paprika or flavors will not turn out as intended.
- Use an old, well-seasoned baking sheet. I mean like one that has burnt on grossness that you want to just throw away. I personally love using old baking sheets for roasting vegetables. They give a much better char and deeper flavor. You can certainly use a newer one but I can’t guarantee how dark your cauliflower florets will get with it. The beauty of this crazy cauliflower recipe is the char and crunchiness on the exterior that is built with older baking sheets.
- Don’t use foil, parchment paper, or a silicone baking mat. I know, you’re going to hate me because you’ll be scrubbing but trust me on this one. I feel that foil, parchment paper, and silicone baking mats do not result in the char like directly putting the cauliflower onto the baking sheet. Just let your baking sheet soak overnight and it’ll be fine ;)
- Make sure the cauliflower florets lay flat side down on the baking sheet to get that nice char.
- If you have good olive oil, definitely use that in conjunction with avocado oil because it gives it extra flavor, but also the avocado oil will help the olive oil not burn. I love a good olive oil for roasted vegetable recipes.
- Sprinkle a little parmesan cheese on top after you take this out of the oven would give it a nice nutty and cheesy flavor profile. It is definitely optional but another tasty variation!
Other cauliflower recipes:
Cauliflower Gnocchi and Meatballs
Chicken Parm Cauliflower Gnocchi Bake
Chicken Chorizo Cauliflower Gnocchi Skillet
Cheesy Broccoli and Cauliflower Gratin
Crazy Roasted Cauliflower
Equipment
Ingredients
For the sauce:
- ⅓ cup (79 ml) avocado oil
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cauliflower head, cut into medium-sized florets
Instructions
- Preheat oven to 400 °F (204 °C)
- In a large bowl, whisk together ingredients for the sauce. Add the cauliflower florets to the bowl and toss to coat the sauce well on the florets. At first it’ll seem like it’s not coating very well but the more you do it, the more it disperses on the cauliflower. It also doesn’t need to be a super thick coat.
- Roast for 20 minutes, shaking the pan halfway through to toss.
- Once done, let sit for 5 minutes before serving.
I doubled each spice, except for the salt, which I did 1.5 times what was recommended. Also, used hot paprika, rather than smoked, which is also a favorite. I had an absolutely huge cauliflower. Outstanding recipe!
This is so easy and delicious! I make as an afternoon snack, a side dish for a cookout, or just as a late night snack! Adding the parmesean at the end can really transform the flavors! It’s such an easy side/snack PACKED with flavor!
Love it! So easy to make. I really enjoyed this recipe. Thank you!
This sounds like a recipe that I would like to try, but hard to believe the carbs and calories are correct. Please explain the calculations!!
I input the ingredients and measurements into my nutrition calculator and that’s what it calculates. The carbs aren’t bad at all. If it’s the fat you’re looking at it’s because it’s calculating 1/3 cup of avocado oil as if you’re eating it all…but you’re not. It’s just used in the cooking process so realistically you could probably say you’re “eating” like 1 tbsp. of oil.
This was so fabulous! Unfortunately I didn’t read the part about no foil so it wasn’t super charred! But next time I will do it straight on the baking sheet!
Forgot to rate it on my last comment and didn’t want to skip it because it’s amazing
I have never been a fan of vegetables but I’m trying to find enjoyable ways to eat more of them and less meat. This recipe totally changed my world when it comes to vegetables, I think I could eat anything roasted with this sauce. I kid you not, I ate the whole head of cauliflower. Like I would be hard-pressed to think of a meat dish I’ve liked more than this cauliflower and I never thought I would say that. I’m going to have to make this all the time now.
hahaha thank you for this comment and review. i almost at a whole head too because of this recipe! i’m SO happy to hear you enjoyed this recipe so much!
This is THE best way to prepare cauliflower! So simple, flavorful, and filling! We make it at least once a week. Thanks for the great recipe, Julie!
Even though I used parchment paper (sorry Julie, I hate scrubbing) and a mixture of olive oil and canola oil (no avocado oil in pantry), this turned out exceptional. Will be a regular staple in my house.
awesome!! i’m so glad it turned out well for you!!
***** TO DIE FOR! *****
You weren’t kidding – these are phenomenal! Soooooo delish. Will make regularly. Thanks for sharing!