Blackened Cauliflower
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cauliflower head (about 2 pounds), core and leaves removed, head cut into 2-inch pieces
- 2tablespoons olive oil
- 1teaspoon smoked paprika
- 1teaspoon kosher salt
- 1teaspoon onion powder
- 1teaspoon garlic powder
- ½teaspoon red-pepper flakes
- ½teaspoon dried thyme
- ½teaspoon black pepper
- ½teaspoon sumac (optional)
Nutritional analysis per serving (4 servings)
125 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 541 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450 degrees. Place a rack in the center of the oven.
- Step 2
Add cauliflower pieces to a large bowl with oil and all seasonings; mix together. Add the cauliflower florets to a 13-by-18-inch rimmed sheet pan in a single layer, spacing them out as much as possible.
- Step 3
Bake on the center rack until deep golden brown and cooked through, 35 to 40 minutes, stirring halfway through, and serve.
Private Notes
Comments
Delicious and easy weeknight veggie side! Great spice blend. I cooked mine at 425 so as not to turn the cauliflower to complete mush, and it turned out blackened and crisp.
If I roasted cauliflower at 450 for 40 minutes it would be blackened into charcoal. I've made a variation of this recipe (without the onion and garlic powder-one tsp of each sounds like to much to me.) I heat my electric oven to 425 and roast no longer than 20 minutes. Roasted cauliflower with smoked paprika is yummy, but be aware of oven settings and timing. I honestly think this recipe is incorrect.
Air fryer instructions would be helpful for this, and any other vegetable that goes in the oven
I like this enough that the last time I made it, I measured out four batches of the spices, and kept the other three in lidded plastic condiment cups from a restaurant. Used one of those batches to make again tonight.
Wow. This absolutely phenomenal recipe has become my go to for its ease and incredible flavor. I usually make it as a cauliflower steak main course the first day, but save the inevitable bits and butts which occur when slicing a head of cauliflower, to use with the same seasoning blend to make a side dish for the next day. One doesn’t usually describe cauliflower as savory, but the depth of flavor provided by the seasoning, combined with the slightly smokey flavor of the charred edges truly venture into savory territory.
Very delicious. Following others' remarks, I found that just the black pepper was plenty of heat, and I used a teaspoon of garlic salt and skipped the additional salt.
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