Get ready to transform the humble cauliflower into a culinary masterpiece that will have everyone at your table begging for seconds! This Spicy Roasted Cauliflower Salad is not just another boring vegetable dish – it's a fiery, flavor-packed experience that turns a simple ingredient into a show-stopping sensation. With a perfect blend of bold spices, crispy edges, and a creamy tahini finish, this recipe will revolutionize the way you think about healthy eating.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1/4 cup parsley, chopped
- 1/4 cup tahini dressing
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the cauliflower thoroughly and pat dry with paper towels. Cut the cauliflower into evenly sized florets, ensuring they are roughly 1-
- 5 inches in size for consistent roasting.
- In a large mixing bowl, combine olive oil, chili powder, cumin, cayenne pepper, and salt. Whisk the spices and oil together to create a uniform spice mixture.
- Add the cauliflower florets to the spice mixture and toss gently, ensuring each piece is evenly coated with the seasoning.
- Spread the seasoned cauliflower florets in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and crispy edges.
- Roast in the preheated oven for 20-25 minutes, turning the florets halfway through cooking to ensure even browning and caramelization.
- Remove from the oven when the cauliflower is golden brown and crispy on the edges, with a tender interior.
- Let the roasted cauliflower cool for 5 minutes, then transfer to a serving platter.
- Drizzle tahini dressing over the roasted cauliflower and garnish with freshly chopped parsley.
- Serve warm as a side dish or light main course, enjoying the spicy, nutty flavors and crispy texture.
Tips
- Moisture is the Enemy: Make sure to thoroughly pat your cauliflower dry before seasoning. Excess moisture prevents proper caramelization and can lead to steaming instead of roasting.
- Even Sizing Matter: Cut your florets into uniform sizes to ensure consistent cooking. This helps prevent some pieces from burning while others remain undercooked.
- Don't Overcrowd the Pan: Give your cauliflower breathing room on the baking sheet. Overcrowding leads to steaming instead of that desirable crispy roast.
- Spice Level Control: Adjust the cayenne pepper to your heat tolerance. Start with less and add more if you're brave enough to handle the heat!
- Tahini Dressing Hack: For an extra flavor boost, let the tahini dressing come to room temperature before drizzling. This helps it spread more evenly and enhances its creamy texture.
- Fresh is Best: Use fresh parsley for garnishing to add a bright, fresh contrast to the roasted, spicy cauliflower.Pro Chef Tip: For an extra crispy finish, you can briefly broil the cauliflower for 1-2 minutes at the end of roasting – just watch carefully to prevent burning!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
