This Crispy BBQ Roasted Cauliflower recipe takes perfectly roasted cauliflower and tosses it with a blend of sweet, spicy, smoky spices. It’s an easy and flavorful side dish to pair with your favorite meal, but it’s also delicious enough that it can be eaten by itself!
I am a huge fan of cauliflower! I use it in so many dishes, and I’m always thinking of new ways to prepare this renaissance veggie. When I recently perfected a BBQ blend of spices, I knew I wanted to try it with cauliflower, which is how Crispy BBQ Roasted Cauliflower was born. It’s so good you’ll want to snack on it! If you do, whip up a batch of Easy Creamy Hummus for an absolute dream combination.
BBQ Flavored Spice Mixture
I made a super simple blend of spices to give this roasted cauliflower a delicious barbecue flavor! It’s so good I made it with Roasted Crispy Chickpeas that are perfect for snacking. You probably already have these spices in your pantry:
- Maple sugar – This is made from pure maple tree sap, so it’s a totally natural alternative to refined sugar. You can also sub coconut sugar!
- Smoked paprika – This is different than plain paprika! Smoked paprika is made from smoked chilies and has a woodsier flavor that makes a big difference in a recipe like this one.
- Garlic powder – This is the perfect savory balance to the spicier smoked paprika and chili.
- Chili powder – You can adjust this amount to your liking, especially if you’re sensitive to spice!
- Salt and pepper – The classics!
All About Cauliflower
Cauliflower is one of my go-to veggies. I pretty much grab a head of cauliflower any time I’m getting groceries! I love it for making Cauliflower “Rice,” vegan steaks, as a mashed potato alternative…and I even put frozen riced cauliflower in many of my smoothie recipes! Cauliflower is full of dietary fiber, vitamin C, and folic acid. It’s also really low in calories! It’s great for digestion and iron absorption as well.
How to Roast Cauliflower
If you think of cauliflower as mushy and flavorless, you haven’t tried it properly roasted! Roasting cauliflower gives it the perfect crunch on the outside with a totally tender inside. Start by tossing the cauliflower with olive oil. I like to use a silicone brush to make sure it’s perfectly coated! Place the cauliflower pieces cut sides down on the pan, and make sure not to overcrowd. Use two pans if necessary! When the cauliflower overlaps, it creates pockets of hot air that steam the cauliflower rather than roasting it. Cook the cauliflower at high heat (425) for 30 minutes, flipping them halfway through. Sprinkle the BBQ spices overtop immediately after it comes out of the oven!
Storing Roasted Cauliflower
The main thing to remember for storing roast cauliflower is to let it cool completely before packaging it up! If it’s still warm, the cauliflower will steam while it’s in the container and get soggy. It can be refrigerated for up to four days, and I suggest reheating it in the oven for better crispiness!
This recipe is vegan (no eggs or dairy!), gluten-free, grain-free, paleo, soy-free, nut-free, and refined sugar-free. It’s a side dish for everyone! Please leave a review below if you make it; I love seeing how my recipes work out for you. You can also join me in the kitchen on Instagram and tag me in your food pics so I can see your cooking wins!
More Cauliflower Recipes
Crispy Oven Roasted Cauliflower
Quinoa Cauliflower “Rice”
Cauliflower Steak Marbella with Roasted Chickpeas
Vegan Mashed Cauliflower with Roasted Garlic
Vegan and Gluten-Free Baked Crispy Cauliflower Poppers
Maple Roasted Cauliflower
Cauliflower Steaks with Lemony Mashed Peas and Mint
Hemp Seed Whole-Roasted Cauliflower with Green Tahini Sauce
Easy Vegan Tikka Masala with Cauliflower
Perfectly roasted cauliflower gets topped with a simple spice blend for this incredibly flavorful BBQ Roasted Cauliflower!
- head cauliflower, washed and dried thoroughly, core and stem removed, cut into small and evenly-sized florets
- extra virgin olive oil, divided ( for coating the bottom of the baking sheet and for tossing with the cauliflower)
- 3 teaspoons maple sugar (or sub coconut sugar)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 425 degrees Fahrenheit. Grease a half sheet baking sheet or two 12-inch cast iron skillets with 1 tablespoon olive oil. Set aside.
- Place cauliflower on the baking sheet and toss well with olive oil using two spoons. I like to use a silicone brush to make sure the olive oil covers all the nooks and crannies of the cauliflower florets.
- Arrange the cauliflower florets in one even layer cut side down. Make sure the florets are not touching. Use two pans if needed.
- Roast in the middle rack of your oven for 30 minutes flipping florets 180 degrees halfway through.
- While the cauliflower roasts, add all the spices to a small bowl and whisk well to combine. Set aside.
- Immediately after roasting sprinkle the BBQ spice mixture overtop the roasted cauliflower. Toss well and make sure the spice mixture is distributed evenly. Serve immediately.
- I love to serve this dish over brown rice or quinoa with my crispy BBQ roasted chickpeas.
- Allow any leftovers to fully cool to room temperature before storing or they will steam and get overcooked in your storage container. Store leftovers in an airtight container for up to four days. Reheat leftovers in the oven at a high temperature for a brief period of time so they don’t get mushy on the inside.
- Category: Side
- Method: Oven
Keywords: crispy BBQ roasted cauliflower