Spiced Roasted Cauliflower
Cauliflower florets roasted hot until the edges char and crisp, coated in cumin and paprika. The high heat and a hot tray are what turn bland cauliflower crave-able.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 1 headcauliflower, cut into bite-sized florets
- 3 tbspolive oil
- 1 tspground cumin
- 1 tspsmoked paprika
- 1/2 tspground coriander
- 1/4 tspturmeric
- 1/4 tspcayenne, optional
- 3/4 tspsalt
- 1 tbsplemon juice, to finish
- 2 tbspfresh coriander, to finish
Cookware
- Baking tray
- Large bowl
Method
Read each step end-to-end before starting.
- 01
Preheat the tray
Heat the oven to 220°C / 425°F and put the empty baking tray in to heat up. A hot tray gives the cauliflower an instant sear on contact, which is the difference between crisp and steamed.
- 02
Season
Cut the cauliflower into evenly sized florets — uniform size means even cooking — and toss in a large bowl with the olive oil, cumin, paprika, coriander, turmeric, cayenne if using, and salt, until every piece is coated.
- 03
Roast hot
Carefully tip the cauliflower onto the hot tray and spread it into a single layer with space between pieces (crowding steams them). Roast for 25-30 minutes, tossing once halfway, until deeply browned and crisp at the edges.
- 04
Finish bright
Off the tray, squeeze over the lemon juice and scatter with fresh coriander. The acid lifts all the toasted spice. Serve hot as a snack with a dip, or as a side.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.