|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 2g||9%|
|Total Sugars 3g|
|Vitamin C 42mg||212%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The cauliflower craze is on, and it's become a favorite low-carb food from pizza crusts to mash, "steaks," or rice, this old-fashioned vegetable has become a favorite low-carb food. It's so versatile, it can take the shape of a "chicken wing" or any other shape or character that you'd like, thanks to its mellow flavor and white color—unless, of course, you're using purple or green cauliflower. Our recipe for spicy roasted cauliflower highlights the beautiful cauliflower texture. Spices and just a bit of sugar turn a head of cauliflower into a caramelized, spicy treat, ready in just 40 minutes.
Hot and sweet paprika adds spice but also a deep earthiness. Cayenne adds a sharper heat for those who like it. Turmeric brings its brilliant golden color and rich flavor, while cinnamon adds a touch of warm sweetness. If you only have sweet or regular paprika, you can use that in place of the hot paprika. Then you can add a touch more cayenne if you like things spicy.
Cauliflower is a nutritional powerhouse. It provides fiber, potassium, fluid, and phytonutrients (plant-based compounds that protect cells from damage).
Serve the roasted cauliflower as a side dish to any chicken, beef, or pork recipe, or simply as a stunning appetizer—perhaps with a few slices of crusty bread with herby butter. It's also a lovely addition to a mix of roasted vegetables. Make this dish vegan friendly by swapping the butter for vegan margarine.
"Roasted cauliflower is made exciting with a spicy hit of paprika, pepper, and just a touch of sugar that help caramelize the florets and produce crispy edges." —Diana Andrews
1 medium head cauliflower
3 tablespoons unsalted butter
1 teaspoon sugar
1/2 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot paprika
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne, optional
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon
Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
In a large pot over medium heat, melt the butter.
Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet. Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.
Refreshing Sauces for Spicy Cauliflower
The cauliflower is delicious all on its own, but if you want to add another element, here are a few delicious and refreshing sauces to drizzle on top:
- Blend 1 cup of Greek or plain yogurt with 2 cloves of garlic and 1/4 teaspoon of ground cumin.
- Blend 1 cup of sour cream with 1/2 cup of freshly minced mint leaves, a pinch of red chile flakes, and salt and pepper to taste. Add a drizzle of olive oil before using.
- Blend 1 cup of Greek yogurt with 3/4 cup of fresh cilantro leaves (stems removed), salt and pepper to taste, and 2 tablespoons of olive oil.
- Blend 1/2 cup of plain yogurt with the flesh of 1 big avocado. Add salt and pepper to taste, 2 tablespoons of olive oil, and the juice of half a lime.
Cauliflower, Raw. FooData Central. United States Department of Agriculture.