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Roasted Cauliflower is spiced up with southwestern flavors. It can never be considered the boring vegetable again.
As a kid, I never gave cauliflower any love. Really, the loveliest (well, as much as one can wax poetic about a cruciferous vegetable) didn't start until a couple of years ago.
When it comes to the raw vegetable plate, the humble cauliflower are usually the last florets standing. But cauliflower has so much more potential than crudite platters. It has to be nurture, encourage and loved. Or may be that's grated, pureed and roasted.
The first time I tried roasting cauliflower (with Indian spices), it got rave reviews. So, I thought a different version, this time using the flavors of the southwest, would be welcome at the dinner table. It was a hit! And this flavorful side dish took only 5 minutes of active prep time.
I think the cauliflower's feeling the love now.
The recipe:
Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1 ½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.
Other cauliflower recipes:
Printable Recipe
Southwestern Roasted Cauliflower Recipe with Cumin & Paprika
Roasted Cauliflower is spiced up with southwestern flavors. It can never be considered the boring vegetable again.
5 from 3 votes
Print Pin Rate
Course: Side Dishes
Cuisine: Southwestern
Keyword: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 Cups
Calories: 139kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 1 2 pound head cauliflower
- 1 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon salt
Instructions
Preheat oven to 450 degrees F.
Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.
Notes
WW (Old Points) 0 / WW (Points+) 1
Nutrition
Serving: 0.5Cup | Calories: 139kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 1394mg | Fiber: 10g | Sugar: 9g | Vitamin A: 545IU | Vitamin C: 218.6mg | Calcium: 109mg | Iron: 2.8mg
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Reader Interactions
Comments
Lindsey
Made this tonight - it was delicious!
Reply
Mickey D. Neal
I chose some Indian spices for this cauliflower; mostly because I used to go to this amazing pita spot in Philly where they had roasted cauliflower and this is as close as I can get to tasting it. I’d encourage you to try these spices even if you don’t think you’ll like them- the blend is mild and not too spicy.
Reply
Dara (Cookin' Canuck)
Mickey, you're absolutely right! I actually posted a roasted cauliflower recipe with Indian spices a couple of years ago.
Reply
Nutmeg Nanny
Oh wow, I love roasted cauliflower so much 🙂 this recipe is perfect!
Reply
Deborah
I really adore cauliflower and these flavors sound so amazing!
Reply
Theresa @ Delicacious
I love cauliflower but I've only tried roasting them once. It was a disaster. I left them for too long and they became a wilted black mess. Shall attempt it again with your recipe!
Reply
Jessica @ Floptimism
I agree -- raw cauliflower is just not my jam. As soon as you roast it, though, it becomes one of my favorite veggies!
Reply
Liz @ The Lemon Bowl
Love roasting cauliflower and I love your version!! We grew up eating it roasted with ketchup. I'm not going to lie, it was pretty good. 🙂 And hey, better than french fries right?
Reply
Kalyn
I love cauliflower and this sounds delicious!
Reply
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