Gluten Free/ Low Carb/ Paleo/ Side Dishes/ Vegan/ Vegetarian

Blackened Cauliflower

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



Blackened Cauliflower

Course: Side Dish
Cuisine: Vegetarian
Servings: 2 Servings
Author: Angela Coleby


  • 1 half head cauliflower cut into florets
  • 2 tablespoons olive oil

Blackened Seasoning

  • 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!


Serves 2
Nutritional Info per half recipe- 202 Calories, 16g Fat, 5g Protein, 16g Total Carbs, 8g Fibre, 8g Net Carbs
DID YOU MAKE THIS RECIPE?Tag me on Instagram at @Divalicious_Recipes or leave me a comment & rating below



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  • Reply
    Elaine @ foodbod
    October 7, 2016 at 12:08 pm

    Fabulous looking cauliflower!!!!!
    The only way I’ve had success in cutting ‘steaks’ is by keeping a decent amount of the stalk attached to the cauliflower to hold it all together..

    • Reply
      Angela Coleby
      October 9, 2016 at 2:06 pm

      I tried but it crumbled…probably the quality of the cauliflower too, knowing Barbados!

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