Spicy Roasted Cauliflower

Vickey Yott Morrissey


I only made 2 cups of this and it was not enough. You can increase or decrease the amounts of spices to your taste.

My husband is typically not a fan of cauliflower with anything on it but cheese, and thought these were ugly... but he gobbled them up. He liked to use ranch dressing as a dip with these.

Blue Ribbon Recipe

This is a great new way to serve cauliflower. The roasting of the cauliflower brought out the sweetness and the spices added just enough heat to compliment the sweetness. A tasty side dish! The Test Kitchen


★★★★★ 4 votes

15 Min
45 Min


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  • 2 c
    cauliflower (raw, small, uniform pieces) can use up to 4 cups
  • 1 1/2 Tbsp
    olive oil, light
  • 1/8 tsp
    cayenne pepper ( i like with 1/4 tsp. also)
  • 1/4 tsp
    garlic powder
  • 1/2 tsp
    sea salt
  • pinch
    white cheddar popcorn seasoning (optional)

How to Make Spicy Roasted Cauliflower


  1. Preheat the oven to 425 degrees.
  2. Break cauliflower up into small, uniform pieces.
  3. Whisk olive oil and spices together in a bowl. (Not the white cheddar popcorn seasoning) Add the uniform pieces of cauliflower and mix thoroughly. I did these about the size of a popped popcorn kernel.
  4. Place parchment paper on top of cookie sheet, then place the seasoned cauliflower pieces on top of the parchment paper. Try a snack with some of the seasoned pieces eaten raw... tastes really good to me like that too!
  5. Place on the center shelf of the preheated oven. Roast for 45 minutes, or to level desired. I like mine crisp with brown edges like pictured. These need to be stirred on pan every 15 minutes until done.
  6. May sprinkle with white cheddar popcorn seasoning if desired.

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