This crispy BBQ roasted cauliflower recipe takes perfectly roasted cauliflower and tosses it with a blend of sweet, spicy and 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!
It might sound crazy, but I really 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. Whether I'm making buffalo cauliflower bites or a roasted hemp-seed encrusted whole cauliflower, it's easy to serve multiple times a week without ever getting tired of it!
When I recently perfected a BBQ blend of spices, I knew I wanted to try it with cauliflower - which is exactly how this crispy BBQ roasted cauliflower recipe was born.
It's so good you'll definitely want to snack on it! If you do, whip up a batch of easy creamy hummus for an absolute dream combination. Or, serve as BBQ cauliflower bites with vegan ranch for a perfect appetizer or healthy snack on game day!
BBQ Flavored Spice Mixture
Rather than dousing cauliflower in barbecue sauce, I made a super simple blend of spices to give this roasted cauliflower a delicious barbecue flavor! It's so good I also used it for BBQ roasted crispy chickpeas that are perfect for snacking. You probably already have these simple ingredients 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 black pepper - The classics!
All About Cauliflower
Cauliflower is one of my go-to veggies. I pretty much grab a large head of cauliflower any time I'm getting groceries. I love it for using as a mashed potato alternative or for making cauliflower "rice." I even use frozen riced cauliflower in many of my smoothie recipes!
If you think of cauliflower as mushy and flavorless, you haven't tried it properly roasted! The difference between roasted and raw cauliflower is mind-blowing. Roasting cauliflower gives it the perfect crunch on the outside with a totally tender inside.
Cauliflower is full of dietary fiber, vitamin C and folic acid. It’s a low calorie option and is great for digestion and iron absorption as well.
How to Make BBQ Cauliflower
- Preheat oven to 425 degrees F. Grease a half sheet baking sheet or two 12-inch cast iron skillets with 1 tablespoon olive oil. Set aside.
- Toss cauliflower florets with olive oil. Place the florets on the baking sheet and toss well with the 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 a single layer cut side down. Make sure they are not touching. Use two pans if needed.
- Roast the cauliflower. Roast in the middle rack of your oven for 30 minutes, flipping florets 180 degrees halfway through.
- Prepare the BBQ seasoning. While the cauliflower roasts, add all the spices to a small bowl and whisk well to combine. Set aside.
- Coat the florets with BBQ seasoning. 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 over brown rice or quinoa as a main dish with crispy BBQ roasted chickpeas.
Storing Roasted Cauliflower
The main thing to remember for storing roasted 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!
Crispy BBQ Roasted Cauliflower
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Perfectly roasted cauliflower gets topped with a simple spice blend for this incredibly flavorful BBQ roasted cauliflower!
Ingredients
- 1 head cauliflower, washed and dried thoroughly, core and stem removed, cut into small and evenly-sized florets
- 3 tablespoons extra virgin olive oil, divided (1 for coating the bottom of the baking sheet and 2 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
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425 degrees F. Grease a half sheet baking sheet or two 12-inch cast iron skillets with 1 tablespoon olive oil. Set aside.
- Toss cauliflower florets with olive oil. Place the florets on the baking sheet and toss well with the 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 a single layer cut side down. Make sure they are not touching. Use two pans if needed.
- Roast the cauliflower. Roast in the middle rack of your oven for 30 minutes, flipping florets 180 degrees halfway through.
- Prepare the BBQ seasoning. While the cauliflower roasts, add all the spices to a small bowl and whisk well to combine. Set aside.
- Coat the florets with BBQ seasoning. 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 over brown rice or quinoa as a main dish with crispy BBQ roasted chickpeas.
Notes
The main thing to remember for storing roasted 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!
- Prep Time: 10
- Cook Time: 30
- Category: Side
- Method: Oven
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