Best 11 Spicy Roasted Cauliflower Recipes

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**Spicy Roasted Cauliflower: A Delightful Symphony of Flavors**

Embark on a culinary journey with our spicy roasted cauliflower, a dish that tantalizes the taste buds with its vibrant flavors and aromas. This delectable vegetable takes center stage, roasted to perfection until tender-crisp and infused with a tantalizing blend of spices. The result is a symphony of flavors that dances on the palate, leaving you craving more. Discover the ease of preparing this dish with our step-by-step guide, ensuring a perfect outcome every time.

In addition to the classic spicy roasted cauliflower, we present a delightful array of variations to suit every palate. For those who prefer a milder heat, our honey-roasted cauliflower offers a sweet and savory balance. If you crave a smoky twist, our chipotle-roasted cauliflower delivers a rich and complex flavor profile. And for those who love the bold and spicy, our harissa-roasted cauliflower brings the heat, leaving you with a lingering warmth.

Whichever variation you choose, our spicy roasted cauliflower is guaranteed to impress. It serves as a delectable appetizer, a vibrant side dish, or even as a meatless main course. Its versatility makes it a perfect addition to any meal, whether you're hosting a casual gathering or a special occasion dinner. So, prepare to indulge in this culinary delight and experience the magic of roasted cauliflower like never before.

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

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

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME



Spicy Roasted Cauliflower with Sriracha and Sesame image

Provided by Todd Porter

Categories     Side     Roast     Low Carb     Vegetarian     Quick & Easy     Cauliflower     Spring     Summer     Healthy     Low Cholesterol     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1/3 cup olive oil
1 teaspoon sesame oil
3/4 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons store-bought or Homemade Sriracha, or to taste
1 head cauliflower (about 2 pounds), cut into 3/4" florets
Minced cilantro, for garnish

Steps:

  • Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
  • In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
  • Gently add cauliflower and coat with marinade.
  • Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
  • Garnish with cilantro and serve

ROASTED SALMON WITH SPICY CAULIFLOWER



Roasted Salmon with Spicy Cauliflower image

The cauliflower in this dish gets loads of flavor from garlic, anchovies, and red-pepper flakes -- and the richness of the salmon offsets those spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 45m

Number Of Ingredients 9

4 garlic cloves
2 to 4 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons olive oil
2 tablespoons anchovy oil (from can of anchovies) or olive oil
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving

Steps:

  • Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
  • Place paste into a large bowl; add oils, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
  • Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

LASAGNA WITH SPICY ROASTED CAULIFLOWER



Lasagna With Spicy Roasted Cauliflower image

Now that I've discovered how delicious roasted cauliflower is and how easy it is to do it, that's the only way I want to cook it. It might be difficult to abstain from eating the cauliflower before you've gotten it into your lasagna.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds cauliflower (3/4 of a medium head)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1/4 to 1/2 teaspoon red pepper flakes
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
8 ounces ricotta cheese
2 tablespoons water, vegetable stock or chicken stock
Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese, water or stock, cinnamon, salt and pepper. Set aside.
  • Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 781 milligrams, Sugar 6 grams

SPICY WHOLE ROASTED CAULIFLOWER



Spicy Whole Roasted Cauliflower image

By Erin McDowell, on PureWow.com, January 23, 2014. I was skeptical at first, but we enjoyed the unusual combination of spices, it's sort of a vegetarian version of a tandoori dish. Please note that the first word in the title is "spicy"; if your palate is not accustomed to strong, earthy spice blends, you might consider suggest finding an alternative marinade or cutting back on the amounts of spices for this technique, but if you like robust flavors go whole hog. In my experience, the cauliflower needed 10 or 15 extra minutes to cook, checking for doneness with a metal skewer, and the head I used was a small, organic one. We used the leftover marinade the following day on some broiled chicken.

Provided by zeldaz51

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 head cauliflower
1 1/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
  • Trim the base of the cauliflower to remove any green leaves and the woody stem.
  • In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  • Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.).
  • Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check interior doneness and cook longer if necessary, being careful not to scorch the marinade. The marinade will make a crust on the surface of the cauliflower.
  • Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad with a lime juice and olive oil dressing.

Nutrition Facts : Calories 66.5, Fat 3.2, SaturatedFat 0.5, Sodium 851.4, Carbohydrate 9.4, Fiber 3.7, Sugar 2.3, Protein 2.9

SPICY WHOLE ROASTED CAULIFLOWER



SPICY WHOLE ROASTED CAULIFLOWER image

Categories     Side     Roast     Vegetarian     Cauliflower

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Read more: Spicy Whole Roasted Cauliflower |

Steps:

  • 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. 2. Trim the base of the cauliflower to remove any green leaves and the woody stem. 3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. 4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.) 5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower. 6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

SPICY WHOLE ROASTED CAULIFLOWER



Spicy Whole Roasted Cauliflower image

http://www.purewow.com/entry_detail/recipe/8821/Forget-florets--roast-the-whole-damn-cauliflower.htm

Provided by Wendys Kitchen

Categories     Cauliflower

Time 50m

Yield 1 cauliflower

Number Of Ingredients 10

1 tablespoon vegetable oil
1 head cauliflower
1 1/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
  • Trim the base of the cauliflower to remove any green leaves and the woody stem.
  • In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
  • Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.).
  • Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  • Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

BAKED RIGATONI WITH ROASTED CAULIFLOWER IN A SPICY PINK SAUCE RECIPE - (4.5/5)



Baked Rigatoni with Roasted Cauliflower in a Spicy Pink Sauce Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 13

3 Tbs. olive oil
2 (28-oz.) cans whole tomatoes
1 large yellow onion, halved and thinly sliced
1-1/4 tsp. kosher salt
2 cloves garlic, minced (I used 4 cloves and thought it was perfect)
1/2 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
1/2 tsp. crushed red pepper flakes
1 lb. rigatoni
1 lb. 1- to 1-1/2-inch cauliflower florets (about 4 cups)
olive oil
10 oz. shredded Fontina (about 2-1/2 cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and 1/2 cup of Fontina)
2 oz. freshly grated Parmigiano- Reggiano (about 3/4 cup)

Steps:

  • Position a rack in the center of the oven and heat the oven to 420°F. Bring a pot of well-salted water to boil in a large pot . Grease a 9x13-inch baking dish with 1 Tbs. olive oil (I sprayed olive oil, which is less than 1 tablespoon). Pour off 1 cup of juice from one of the cans of tomatoes and discard it. In a blender or food processor, purée both cans of tomatoes with their remaining juice and set aside. Heat the remaining 2 Tbs. olive oil in a 6- to 8-qt. Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. of the salt and cook, stirring occasionally, until nicely browned, 5 to 10 minutes. Push the onions to the side of the Dutch oven with a wooden spoon and add the garlic. Add the red pepper flakes, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds. Add the puréed tomatoes and cream (be careful; it will splatter), plus the remaining 1 tsp. salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly. Add the parsley , and cook until the flavors are melded, about 5 minutes more. Taste for salt and pepper and remove from the heat. Spread the cauliflower on a baking pan and drizzle with olive oil. I like to mix it around, with my hands, to coat the cauliflower. Roast until "al dente" and just slightly golden around the edges-- 15-20 minutes. Meanwhile, when the salted water comes to a boil, cook the rigatoni until it's al dente, about 10 minutes. Drain the pasta and add the pasta to the sauce. Add the cauliflower and combine. Add half of the shredded cheeses to the pasta and cauliflower mixture and toss well. Transfer to the prepared baking dish and spread evenly. Top the pasta with the remaining cheeses and then the Parmigiano-Reggiano. Bake uncovered until the cheese is golden brown, about 15 minutes. Let the pasta rest for 10 minutes before serving. NOTE: The leftovers reheat very well.

SPICY ROASTED CAULIFLOWER WITH WILTED SPINACH



Spicy Roasted Cauliflower With Wilted Spinach image

I found this recipe in a magazine from the health food store. It is very easy to prepare and tastes great.

Provided by Bev. E.

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium yellow onion, cut into 1/4 inch wedges
8 garlic cloves, halved
2 teaspoons ground cumin
1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
4 cups cauliflower florets
1 lb spinach leaves

Steps:

  • Preheat oven to 450 degrees, In a large skillet, heat 1T.
  • oil and saute onion and garlic for 2 minutes.
  • Stir in cauliflower florets.
  • Add cumin, red pepper, black pepper, salt and remaining oil, stir to coat well.
  • Transfer mixture to a roasting pan (reserve skillet for cooking greens) and bake at 450 degrees for 15 to 20 minutes, or until cauliflower is tender.
  • About 5 minutes before cauliflower is done, reheat skillet over medium-high heat.
  • Wash spinach and add to skillet with water clinging to the leaves.
  • Cover and remove from heat.
  • Toss cooked cauliflower with spinach and serve hot.

SPICY WHOLE ROASTED CAULIFLOWER RECIPE - (4.7/5)



SPICY WHOLE ROASTED CAULIFLOWER Recipe - (4.7/5) image

Provided by á-24918

Number Of Ingredients 10

1 tablespoon vegetable oil
1 head cauliflower
1 1/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • 1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. 2. Trim the base of the cauliflower to remove any green leaves and the woody stem. 3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. 4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.) 5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower. 6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

SPICY HONEY-ROASTED CAULIFLOWER



SPICY HONEY-ROASTED CAULIFLOWER image

Categories     Vegetable     Bake

Yield 8 people

Number Of Ingredients 7

.5 cup honey
.25 whole grain mustard
.25 cup butter, softened
.5 cup fresh bread crumbs
.3 cup chopped fresh herbs
2 whole heads of cauliflower, trimmed and cleaned
coarsely chopped fresh herbs

Steps:

  • preheat over to 350. combine the honey, mustard, butter, bread crumbs and .3 cup of herbs in bowl. set aside. Use a long slim paring knife to pierce the heart of each cauliflower stem. Place each heard, stem side down, in a deep baking dish large enough to hold both heads. Add about .25 inch of hot water to the dish. Cover with foil. Bake 8-10 minutes, or until the water begins to steam. Remove foil. Carefully pour off the water. Return the cauliflower to over. INcrease oven temp to 400. Bake for 5 minutes to dry the heads. Remove from oven and coat will with the bread crumb mixture. Return to over. Roast 12-15 minutes or until the cauliflower heads are well browned. To serve, top with addititonal fresh herbs.

Tips:

  • Choose a head of cauliflower that is firm and has tightly packed florets.
  • Cut the cauliflower into uniform florets so that they cook evenly.
  • Toss the cauliflower florets with a generous amount of olive oil and seasonings before roasting.
  • Spread the cauliflower florets in a single layer on a baking sheet so that they have plenty of space to roast.
  • Roast the cauliflower florets at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until they are tender and slightly browned.
  • Serve the roasted cauliflower immediately as a side dish or appetizer.

Conclusion:

Spicy Roasted Cauliflower is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its bold flavors and crispy texture, this dish is sure to be a hit with your family and friends. So next time you are looking for a quick and easy side dish, give Spicy Roasted Cauliflower a try!

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