Blackened Cauliflower

By Millie Peartree

Updated October 10, 2023

  • Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
5(680)
Comments
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Blackening cauliflower brings out its best, giving it deep color and flavor. What results is a dish that is delicious enough that you’ll want to eat it on its own, but also great as part of something bigger, paired with salmon, tossed in a salad, or set atop a grain bowl. While blackening cauliflower may seem complicated, it’s not. The florets are tossed with rich spices (smoked paprika, garlic powder, onion powder, red-pepper flakes, thyme and sumac, if you like), then roasted at a high heat until the edges crisp up and darken. Double or triple this recipe and make it part of your meal prep; it keeps well for a few days in the refrigerator.

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Ingredients

Yield:4 servings

  • 1 cauliflower head (about 2 pounds), core and leaves removed, head cut into 2-inch pieces

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon red-pepper flakes

  • ½ teaspoon dried thyme

  • ½ teaspoon black pepper

  • ½ teaspoon sumac (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 125 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 5 grams fiber; 541 milligrams sodium; 5 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees. Place a rack in the center of the oven.

  2. Step 2

    Add cauliflower pieces to a large bowl with oil and all seasonings; mix together. Add the cauliflower florets to a 13-by-18-inch rimmed sheet pan in a single layer, spacing them out as much as possible.

  3. Step 3

    Bake on the center rack until deep golden brown and cooked through, 35 to 40 minutes, stirring halfway through, and serve.

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Ratings

5 out of 5
680 user ratings
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Comments

Kate

Delicious and easy weeknight veggie side! Great spice blend. I cooked mine at 425 so as not to turn the cauliflower to complete mush, and it turned out blackened and crisp.

Jean

If I roasted cauliflower at 450 for 40 minutes it would be blackened into charcoal. I've made a variation of this recipe (without the onion and garlic powder-one tsp of each sounds like to much to me.) I heat my electric oven to 425 and roast no longer than 20 minutes. Roasted cauliflower with smoked paprika is yummy, but be aware of oven settings and timing. I honestly think this recipe is incorrect.

Caroliina

Air fryer instructions would be helpful for this, and any other vegetable that goes in the oven

Daniella

Made this with grits and quick vegetable slaw for an easy weeknight dinner!

Amy

Very good, but too salty, even with the KDC salt.

Lisa

Loved this recipe but as others said, drop the cooking time down to about 20 minutes! Great flavor and quick to make, especially with the decreased roasting time.

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