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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
77 | Calories |
6g | Fat |
5g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 77 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 4g | 19% |
Cholesterol 15mg | 5% |
Sodium 236mg | 10% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 9% |
Total Sugars 3g | |
Protein 2g | |
Vitamin C 41mg | 207% |
Calcium 19mg | 1% |
Iron 0mg | 3% |
Potassium 148mg | 3% |
*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. |
A few spices (okay, a fair number of spices!) and just a bit of sugar turn a head of cauliflower into a caramelized, spicy treat. Serve this as a side dish or simply as a stunning appetizer—the spice is lovely alongside your cocktail of choice. It's also a lovely addition to a mix of roasted vegetables as part of a large feast, buffet, or potluck offering.
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, and 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.
Ingredients
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1 head cauliflower
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3 tablespoons butter
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1 teaspoon sugar
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1/2 teaspoon fine sea salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon hot paprika
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1/2 teaspoon sweet paprika
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Optional:
1/4 teaspoon cayenne
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1/4 teaspoon turmeric
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1/8 teaspoon ground cinnamon
Steps to Make It
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Gather ingredients. Pre-heat an oven to 450 F.
The Spruce / Diana Chistruga -
While the oven heats, cut out the core of the cauliflower. Cut the cauliflower florets into bite-size pieces. Cutting up and into the stem to divide the florets into longer, more elegant bite-sized pieces. You can discard the core, or cut it into sticks or small cubes and cook them up with the florets and minimize waste.
The Spruce / Diana Chistruga -
In a medium pot over medium heat, melt the butter.
The Spruce / Diana Chistruga -
Remove from heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
The Spruce / Diana Chistruga -
Add the cut-up cauliflower and toss to coat the cauliflower as evenly as possible with the spicy butter.
The Spruce / Diana Chistruga -
Lay the cauliflower pieces in a single layer in a roasting pan or on a baking sheet. Cook in the oven until browned, sizzling, and tender with crispy bits forming on the edges—approximately 25 minutes-- stirring at the halfway point to evenly cook.
The Spruce / Diana Chistruga
Tips
- Serve the roasted cauliflower hot or warm.
- The cauliflower is delicious all on its own, but if you want to add another element, plain yogurt makes a tasty dip or topping to drizzle. Jazz up the yogurt by mixing a clove of minced garlic and a bit of ground cumin or freshly minced mint leaves with the yogurt.
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