Recipe: Roasted Spicy Cauliflower
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Recipe: Roasted Spicy Cauliflower

by Chris Kresser

Last updated on

Roasting cauliflower keeps the florets tender yet firm. The trick is to make sure that the oven reaches the required temperature before roasting.

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Type of dish: Side Dish
Servings: 4
Equipment: Roasting pan lined with parchment paper or aluminum foil
Oven Temp: 400°F (205°C/Gas 6)

Ingredients:

  • coconut oil, enough to grease roasting pan
  • 1 large cauliflower, cored and seperated into florets
  • 1 tsp garlic powder
  • 1 tsp red chili flakes
  • ½ tsp cumin powder
  • 2 tsp paprika
  • juice of 2 large lemons
  • 1½ tsp sea salt
  • 2 TB fresh parsley, finely chopped

Directions:

  1. Preheat oven to 400°F (205°C/Gas 6).
  2. Line roasting pan with parchment paper or aluminum foil and grease with coconut oil.
  3. Mix cauliflower florets with all ingredients except chopped parsley.
  4. Evenly spread florets in roasting pan and place in preheated oven.
  5. Roast for 25 to 30 minutes.
  6. Halfway through cooking time give the pan a few brisk shakes.
  7. Remove from oven, gently stir in chopped parsley and serve.

Enjoy!

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  1. I have a concern about how high a temp you can use when cooking with fats before the heat changes them in an unhealthy way

    Does anyone have a handy guideline for what temperatures not to go above when cooking with different oils.

    I vaguely know that saturated fats can handle higher temperatures than veg. oils but I’ve always wanted a good guide for how hot you can heat the different fats before they break down in ways that are less healthful.

      • Thank you David.
        I have seen that article and it does have a nice chart showing at what temp each type of oil hits the smoke point. But I was looking for different info. I already know that burnt oil or oil that goes to the smoke point is unhealthful.

        I have heard that even heating oil below the smoke point damages it somehow and so I was wondering if anyone could explain more about that. What is the damage to the oil and how is it unhealthy….stuff like that.

        • Just don’t high heat/burn oil and you’ll be fine. Formation of trans fats is the concern. Coconut Oil heats well to high temps – extra virgin olive oil – not so much. Also depends on what you are cooking.

          • Thank you for taking the time to reply.

            I recently heard that heat destroys the essential fatty acids in oils. So maybe that is a reason to heat minimally or use only oils that don’t have those delicate EFA’s. People use ground flax as an alternative ingredient in baking and I’ve wondered about the EFA’s getting damaged in the baking process.

  2. Hi Chris –
    This looks delicious. Cauliflower is definitely a favorite of mine. And I love roasted vegetables – so much better than boiling them and tastier! You could even add in some broccoli to this one. What do you think?

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