An ultra healthy vegetable-filled snack or side, this roasted cauliflower is bursting with flavors like lemon, garlic, paprika, cumin, and coriander.

Spiced Roasted Cauliflower

In the days before we started cooking, I didn’t pay much attention to cauliflower. It was one of those throw-away vegetables – the one that everyone passes up on veggie trays. I’ll admit, raw cauliflower isn’t quite as appealing as some of the other veggies on the tray. But it’s a whole different ballgame when you stick it in the oven. Roasting cauliflower brings out a flavor and texture that’s so delicious, it’s hard to resist gobbling up an entire head in one sitting!

At least, we think so. So to add to our current collection of roasted cauliflower recipes, here’s a Mediterranean-spiced version to add to your repertoire! We developed this spiced and roasted cauliflower recipe as a complement to our Mediterranean bulgur and chickpea salad, and they were the perfect match. This recipe would also work well as a side for a wide variety of main courses, or as a snack (it’s got that popcorn-like addicting quality).

Our favorite cauliflower recipe? Perfect Roasted Cauliflower

spiced roasted cauliflower in bowl

How to roast cauliflower

Roasting cauliflower is easy, and there are a few basic steps we always follow when roasting vegetables. First, it’s important that you chop the cauliflower into pieces of roughly the same size. This will ensure that the cauliflower pieces roast evenly and at the same rate. Once you’ve chopped the cauliflower, you’ll toss it in the olive oil and spices. We’ve found that 1 tablespoon of olive oil is enough for an entire head of cauliflower—remember, you want the cauliflowers slightly slick with oil, not drowning in the stuff!

The final and most important step to making roasted cauliflower is to turn your oven to a high heat. You’re looking for a slightly crispy, caramelized exterior and a fluffy, fully cooked interior. If your oven is set too low, the cauliflower will bake but won’t be properly roasted. Set the temperature too high, and the cauliflower will burn in minutes.

To brighten up this roasted cauliflower, we squeezed some fresh lemon juice over top of it. This step is totally optional, but it really does transform this dish!

cauliflower and lemon

Looking for more cauliflower recipes?

If you love this cruciferous veggie, here are some more cauliflower recipes to try:

This spiced roasted cauliflower recipe is…

Vegan, vegetarian, and gluten-free.

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Spiced Roasted Cauliflower


  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x

Description

An ultra healthy vegetable-filled snack or side, this roasted cauliflower is bursting with flavors like lemon, garlic, paprika, cumin, and coriander.


Ingredients

Scale
  • 1 head cauliflower
  • 4 garlic cloves
  • 1 lemon
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • Fresh ground pepper

Instructions

  1. Preheat oven to 450°F. Chop the cauliflower into bite-sized florets. Mince the garlic. Zest 1 lemon.
  2. In a large bowl, combine cauliflower, garlic, and lemon zest with the cumin, coriander, paprika,      red pepper flakes, olive oil, kosher salt, and fresh ground pepper. Stir to coat evenly.
  3. Line a baking sheet with parchment paper and place the cauliflower onto the sheet. Bake until tender, about 40 minutes, stirring occasionally.
  4. To serve, squeeze over fresh lemon juice and if desired, add additional kosher salt to taste. Serve warm.
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Mediterranean

Keywords: roasted cauliflower, how to roast cauliflower

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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36 Comments

  1. Roasted cauliflower is the best! We can’t get enough of it in my house. I can’t believe that my mom use to serve it up to me steamed and plain. Yuck!

    I love what you have done here. I am definitely going to make this and try some of your other cauliflower recipes as well.

    1. We are using dried and ground coriander seeds for this recipe. We would say ‘cilantro’ if we were using leafy coriander. Let us know if you try it out.

  2. I absolutely love roasted cauliflower! I cut the head into “planks” for more surface area, and the cauliflower caramelizes beautifully. The flavors you used in this recipe sound delicious paired together, and I’m looking forward to trying some of the other recipes you linked to as well.

  3. I had never tried roasted cauliflower (and wasn’t a fan of cauliflower at all) until we saw your recipe for it. And then we fell in love. I’ve come to the conclusion that roasted ANYTHING is delicious. Can’t wait to try the new combo of flavors.

  4. This cauliflower recipe looks delicious. I usually toss my cauliflower in olive oil, salt, pepper, and cumin or red pepper before baking, so I’m looking forward to trying this refreshing twist on one of my favorite vegetables.

  5. First time in your blog and it’s SO beautiful! The photos .. the recipes. Glad to find you.
    You are right about cauliflower.. i won’t call it my favorite but when roasted it kind of brings out it’s true color and can get you addicted to it :)

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