Roasted Spiced Cauliflower

Lynette !


Cauliflower roasted with a nice combination of spices. I like to serve this with a dip made from yogurt, olive oil, and some fresh herbs (cress or cilantro are my favorites).


★★★★☆ 3 votes

15 Min
30 Min



  • 1 Tbsp
    sesame seeds
  • 1 tsp
    black sesame seeds
  • 1 tsp
  • 1/4 tsp
    coarse sea salt
  • 1/2 tsp
    black peppercorns
  • 1/2 tsp
    coriander seeds
  • 2 small
    dried chiles
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    ground turmeric

  • ·
    olive oil
  • 1
    head of cauliflower
  • 3 Tbsp
    spice mix (from above)
  • 3 Tbsp

How to Make Roasted Spiced Cauliflower


  1. Begin with preparing the spice mix. Grind all spices together using either an electric coffee/spice grinder or a mortar and pestle. Store any leftovers in an airtight jar.
  2. For the cauliflower: Preheat the oven to 390° and brush a baking tray with olive oil. Cut the cauliflower into quarters, remove the core with a knife, and then cut into bite-size florets and rinse under cold water.
  3. Distribute on a clean tea towel to dry. Grab a large bowl with a lid. Add the florets to the bowl, drizzle with at least 2 tablespoons of olive oil, sprinkle with 3 tablespoons of the spice mix, 3 tablespoons of breadcrumbs; Close the lid and shake until the cauliflower is evenly coated. (You can also use a large zip top plastic bag.
  4. Spread on the greased baking tray (cut surfaces down ensures a nice crisp crust) and roast for about 25 to 30 minutes on the middle rack, until the cauliflower is done and has gained a nice brown crust. Turn the cauliflower once after the bottom side has already gotten a good color. Enjoy!

Printable Recipe Card

About Roasted Spiced Cauliflower

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Middle Eastern
Dietary Needs: Vegetarian

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