Smoky Roasted Cauliflower Coins (Printable Version)
Crispy smoky spiced cauliflower rounds roasted golden—perfect as a vegan side or appetizer.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower
→ Oils & Liquids
02 - 2 tablespoons olive oil
→ Spices & Seasonings
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon garlic powder
06 - 1/4 teaspoon onion powder
07 - 1/4 teaspoon cayenne pepper (optional, for heat)
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons chopped fresh parsley (optional)
11 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice the cauliflower head into 3/4-inch thick rounds.
03 - In a small bowl, combine the olive oil, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and pepper. Stir until well blended.
04 - Arrange the cauliflower coins in a single layer on the prepared baking sheet. Brush both sides generously with the spice-oil mixture.
05 - Roast for 20–25 minutes, flipping once halfway through, until the coins are golden and tender with crisp edges.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges, if desired.
# Expert Advice:
01 -
- The smoky spice crust caramelizes in the oven and creates edges so crispy you will forget you are eating vegetables.
- It takes almost zero effort but looks like something you would order at a restaurant with cloth napkins.
02 -
- The coins shrink a surprising amount in the oven so slice them thicker than you think you need to keep them tender inside.
- Overcrowding the pan is the fastest way to end up with steamed cauliflower instead of roasted so use two sheets if necessary.
03 -
- A pinch of chipotle powder added to the spice mix creates an even deeper smokiness that tastes like you cooked these over a real fire.
- Let the baking sheet preheat in the oven for a few minutes before adding the coins so the bottom starts searing the moment it makes contact.