Best 3 Spiced Carmelized Cauliflower Florets Recipes

**Unleash a Culinary Symphony with Spiced Caramelized Cauliflower Florets: A Journey Through Delectable Recipes**

Embark on a culinary adventure with our specially curated collection of spiced caramelized cauliflower florets recipes, designed to tantalize your taste buds and elevate your meals to new heights. These recipes showcase the versatility of cauliflower, transforming it into a culinary masterpiece that will impress even the most discerning palate. From classic Indian-spiced cauliflower to a tantalizing Moroccan-inspired dish, our diverse selection offers a global tour of flavors, sure to delight food enthusiasts of all backgrounds. Get ready to embark on a journey of culinary exploration as we delve into the world of caramelized cauliflower florets, where spices dance harmoniously with natural sweetness, creating a symphony of flavors that will leave you craving more.

Let's cook with our recipes!

SPICY ROASTED CAULIFLOWER

Spicy Roasted Cauliflower image

This roasted cauliflower recipe is well spiced, not too much, just enough!

Provided by Seema

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons olive oil
2 tablespoons hoisin sauce
1 tablespoon Sriracha sauce
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

Nutrition Facts : Calories 131.6 calories, Carbohydrate 15 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 389.8 mg, Sugar 7.2 g

SPICED CARAMELIZED CAULIFLOWER FLORETS

Spiced Caramelized Cauliflower Florets image

From Food and Wine, by Melissa Clark. This is a quick recipe perfect for weekday meals, but it's beautiful enough to serve even on gatherings and Holidays.

Provided by AniSarit

Categories Cauliflower

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 large head cauliflower, cut into florets (about 3 pounds)
4 tablespoons unsalted butter, melted
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon sweet paprika
1/2 teaspoon hot paprika
1/4 teaspoon cinnamon
kosher salt, for sprinkling

Steps:

Preheat the oven to 500°.
In a large bowl, toss the cauliflower with the butter.
In a small bowl, combine the sugar, salt, pepper, sweet and hot paprika and the cinnamon.
Toss the spices with the cauliflower until evenly coated.
Spread the cauliflower on a baking sheet in a single layer.
Roast for 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized.
For a beautiful presentation: Mound the florets on a serving platter or in a colorful glass bowl and sprinkle with coarse salt. Serve hot or warm, with toothpicks.

Nutrition Facts : Calories 53.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 118.5, Carbohydrate 4.3, Fiber 1.9, Sugar 2, Protein 1.5

CAULIFLOWER SHAWARMA WITH SPICY TAHINI

Cauliflower Shawarma With Spicy Tahini image

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.

Provided by Melissa Clark

Categories vegetables, main course

Time 45m

Yield 2 servings

Number Of Ingredients 19

Ingredients

5 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin
1 1/4 teaspoons sweet paprika
3/4 teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Pinch of ground cayenne
1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1 large red onion, cut into 1/4-inch wedges
Pita or flatbread, for serving
1/4 cup coarsely chopped parsley, plus more for serving
Chopped tomato, cucumber and olives, for serving
1 tablespoon fresh lemon juice, plus more to taste
1 to 2 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
1 fat garlic clove, finely grated, passed through a press or minced
1/4 teaspoon fine sea or table salt
1/3 cup tahini
1/3 cup ice water, plus more as needed

Steps:

Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

Tips:

Choose the right cauliflower: Select firm, compact cauliflower heads with tightly packed florets. Avoid any heads with brown or wilted florets.
Clean the cauliflower properly: Remove the outer leaves and cut the cauliflower into florets. Rinse the florets thoroughly under cold water to remove any dirt or debris.
Season the cauliflower florets generously: Use a combination of spices, herbs, and seasonings to flavor the cauliflower. Some popular options include cumin, coriander, paprika, turmeric, garlic powder, and onion powder. You can also add a pinch of cayenne pepper for a spicy kick.
Roast the cauliflower florets until tender: Spread the seasoned cauliflower florets in a single layer on a baking sheet. Roast them in a preheated oven at 425°F (220°C) for 20-25 minutes, or until the florets are tender and slightly caramelized.
Serve the cauliflower florets immediately: Spiced caramelized cauliflower florets are best served hot or warm. You can garnish them with fresh cilantro or parsley for added flavor.

Conclusion:

Spiced caramelized cauliflower florets are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or side dish. They are also a great way to add more vegetables to your diet. With their sweet and savory flavor, these roasted cauliflower florets are sure to be a hit with everyone at your table. So next time you're looking for a healthy and tasty snack or side dish, give this recipe a try!