Equipment
Ingredients
Main
- 1 cauliflower, cut into 5cm pieces
- 30 ml olive oil
- 2 g smoked paprika
- 6 g salt
- 2 g onion powder
- 2 g garlic powder
- 1 g red-pepper flakes
- 1 g thyme, dried
- 1 g black pepper
- 1 g sumac
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 123 kcal
- Protein
- 4 g
- Carbohydrates
- 11 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 654 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 638 mg
- Calcium
- 53 mg
- Iron
- 1.2 mg
- Magnesium
- 33 mg
- Phosphorus
- 95 mg
- Zinc
- 0.6 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 97 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.1 mg
- Folate
- 115 mcg
- Water
- 185 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 230°C (450°F) with a rack positioned in the center.
In a large bowl, combine the cauliflower pieces with olive oil and all the spices, tossing until every piece is evenly coated.
Arrange the seasoned cauliflower in a single layer on a rimmed sheet pan, leaving space between pieces to ensure even browning.
Roast the cauliflower for 35 to 40 minutes, stirring once halfway through, until the edges are deeply golden brown and the stems are tender.
Remove from the oven and serve immediately while hot.
Chef's Notes
- Ensure cauliflower florets are dry before tossing with oil and spices. Excess moisture will steam the cauliflower rather than roast it, preventing a good char.
- Don't overcrowd the baking sheet. Ample space between florets allows hot air to circulate, promoting even browning and crisping. Use two pans if necessary.
- The smoked paprika is key for the 'blackened' flavor. For an even deeper char, you can broil the cauliflower for the last 2-3 minutes, watching very carefully to prevent burning.
- Taste and adjust seasoning before serving. The spice blend can be customized; consider adding a pinch of cayenne for more heat or cumin for an earthy note.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture may soften significantly upon thawing.
Reheating: Reheat in an oven at 200°C (400°F) for 5-8 minutes to restore crispness.
Troubleshooting
Cauliflower is soggy and soft instead of charred
Cause: The pan was overcrowded, causing the cauliflower to steam rather than roast.
Fix: Turn the oven to broil for 2-3 minutes to crisp the exterior, watching closely to prevent burning.
Prevention: Use a larger pan or two pans to ensure there is visible space between each floret.
Cultural Context
While roasted cauliflower is a globally enjoyed vegetable, the "blackening" technique, particularly with spices like paprika and garlic powder, gained significant popularity in American Cajun and Creole cuisine. This method aims to achieve a deeply caramelized and slightly charred exterior reminiscent of blackened fish, offering a bold flavor profile for vegetables.
