Spicy Whole Roasted Cauliflower
Elevate your vegetable game with this Spicy Whole Roasted Cauliflower, a stunning and flavorful centerpiece that’s as healthy as it is vibrant. Whole cauliflower is marinated in a bold blend of smoky paprika, earthy cumin, golden turmeric, and fiery cayenne pepper, then roasted to perfection until tender on the inside and beautifully caramelized on the outside. A drizzle of lemon juice and garnishes like fresh cilantro and optional pomegranate seeds add a fresh, zesty finish to this satisfying dish. Perfect as a show-stopping vegetarian main or a flavorful side, this easy recipe is ready in just about an hour and packs a punch of bold spices and nutrients. Whether you're hosting a dinner party or craving a plant-based delight, this roasted cauliflower recipe delivers on taste and presentation!
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Recipe Information
Ingredients
- 1 Whole cauliflower
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 2 tablespoons Pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Remove the leaves and trim the stem of the cauliflower so it can sit flat, but leave the core intact to keep the cauliflower whole.
In a small mixing bowl, whisk together olive oil, lemon juice, smoked paprika, ground cumin, ground turmeric, garlic powder, cayenne pepper, sea salt, and black pepper to create the marinade.
Place the whole cauliflower on the prepared baking sheet and brush the marinade evenly over the surface, making sure to cover the top and sides thoroughly.
Cover the cauliflower loosely with aluminum foil and roast in the preheated oven for 30 minutes.
Remove the aluminum foil and continue roasting for an additional 20 minutes, or until the cauliflower is tender in the center and golden brown on the outside. You can test doneness by inserting a knife into the thickest part of the cauliflower.
Transfer the roasted cauliflower to a serving plate and garnish with chopped fresh cilantro and pomegranate seeds (if using).
Slice into wedges and serve warm as a side dish or a vegetarian main.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 22.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2113 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
