A blackened cauliflower recipe that makes a great side dish but is equally as delicious by itself. I could (and did) happily eat a bowl of it by itself. Roasting a cauliflower brings out a nutty taste and to add these spices makes it a great flavour combination. It has a warm heat that is not going to blow your socks off but will alight your taste buds.
Low Carb & Gluten Free
The inspiration for this dish came from the constant cooking of my blackened salmon dish for the Chief Taster. It can be very frustrating not tasting a dish and relying on another person’s comments. I will often quiz him on a meat and fish dish with such vigour and throw so many questions at him that it may just turn him vegetarian just for an easier life. Especially when I shine the torch into his face and demand answers if I get the reply “it’s nice”!
So what better vegetable to try this with then my favourite! The versatile cauliflower! I must confess that I had tried to cut cauliflower steaks to make this recipe a blackened cauliflower steak version but they crumbled all around me. Whilst I quietly (okay, loudly) cursed the vegetable I then waved my knife around like a Samurai warrior and behold, the dish became a cauliflower floret! If you can cut your cauliflower into steaks, then try roasting it in the spices for a delicious main dish. Please feel free to send me your photos, to show me how it should be done!
Paleo & Vegan
- 1 half head cauliflower cut into florets
- 2 tablespoons olive oil
- 2 tablespoons ground paprika
- 1 tablespoon ground cayenne pepper
- 1 teaspoon onion powder
- 2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Preheat the oven to 200C/400F degrees
Line a baking tray with greaseproof or parchment paper
Mix the seasoning ingredients together in a large bowl.
Add the oil until you have a paste.
Place the cauliflower florets into the bowl and cover with the spice mixture.
Scatter the cauliflower over the baking tray and bake for 45 minutes, turning over half way through.
Eat and enjoy!
Nutritional Info per half recipe- 202 Calories, 16g Fat, 5g Protein, 16g Total Carbs, 8g Fibre, 8g Net Carbs