Description
Perfectly roasted cauliflower gets topped with a simple spice blend for this incredibly flavorful BBQ roasted cauliflower!
Ingredients
Scale
- 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
- 1/2 teaspoon fine salt
- 1/4 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