Name: Blackened Cauliflower
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cauliflower; 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; 1 g black pepper; 1 g sumac

Equipment

Oven

Large mixing bowl

Rimmed sheet pan

Ingredients

4 servings

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)

123

Calories

Protein

11g

Carbs

Fat

Fiber

Sugar

654mg

Sodium

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.

40mLook for: Deeply golden brown edgesFeel: Tender when pierced with a fork

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.