Smoky Roasted Cauliflower Coins (Printable Version)
Golden cauliflower coins tossed in smoked paprika and garlic, roasted crisp for a smoky vegan side or snack.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower
→ Spices & Seasonings
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon cayenne pepper (optional)
→ Oils
08 - 3 tablespoons olive oil
# 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 into 1/2-inch thick coins or rounds. Some florets will break off — set those aside to roast as well.
03 - Arrange the cauliflower coins and any loose florets in a single layer on the prepared baking sheet.
04 - In a small bowl, combine the smoked paprika, garlic powder, cumin, salt, black pepper, and cayenne pepper if using.
05 - Drizzle the olive oil over the cauliflower and sprinkle the spice mixture evenly on both sides. Toss gently to coat.
06 - Roast in the preheated oven for 25–30 minutes, flipping the coins halfway through, until golden brown and crispy on the edges.
07 - Serve hot, garnished with fresh herbs if desired.
# Expert Advice:
01 -
- The smoky spice crust on these coins tricks even the most devoted meat eaters into reaching for seconds.
- They require exactly one pan and about five minutes of hands on work before the oven does the rest.
02 -
- Do not crowd the pan because overlapping coins will steam and turn soggy instead of getting those beautifully charred edges.
- Flipping halfway through is non negotiable unless you enjoy one burnt side and one pale side.
03 -
- Let the baking sheet preheat in the oven for a few minutes before laying down the coins so the bottom starts sizzling on contact.
- A finishing squeeze of lemon juice right as they come out of the oven brightens everything and cuts through the smoke in the best way.