Smoky Roasted Cauliflower Spears (Printable Version)
Cauliflower spears roasted with smoky spices until golden and tender. A flavorful vegan side dish.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower, cut into spears
→ Marinade
02 - 3 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon cayenne pepper (optional, for heat)
07 - ¾ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the cauliflower into long spears, keeping the stems attached where possible for structural integrity.
03 - In a large bowl, whisk together the olive oil, smoked paprika, ground cumin, garlic powder, cayenne pepper if using, sea salt, and black pepper until well combined.
04 - Add the cauliflower spears to the bowl and toss thoroughly, ensuring each spear is evenly coated with the marinade.
05 - Arrange the coated spears in a single layer on the prepared baking sheet, spacing them apart to allow for even roasting and caramelization.
06 - Roast for 25 to 30 minutes, flipping the spears halfway through, until the edges are deeply golden and slightly crisp.
07 - Transfer the roasted spears to a serving platter. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing over the top.
# Expert Advice:
01 -
- The smoky spice coating makes cauliflower taste indulgent enough that even devoted carnivores come back for seconds.
- It requires exactly one baking sheet and about ten minutes of hands on work before the oven does all the heavy lifting.
02 -
- Spacing is everything on the pan because crowded cauliflower steams in its own moisture and never gets that crispy caramelized edge you are after.
- Flipping halfway through the roasting time was a game changer for me, it ensures both sides get that deep golden color instead of one pale side and one burnt side.
03 -
- A tiny dash of liquid smoke in the marinade takes the flavor to another level entirely, but use it sparingly because a little goes a dangerously long way.
- Let the roasted spears rest for two minutes on the pan before serving because the residual heat finishes the caramelization and they hold their shape better when you move them.