Recently, I’ve been playing with cauliflower to come up with new ways to spice it up. This one has a terrific crunch and a kick. Putting it on the table and surprising your guests is fun too!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 1 tablespoon sriracha sauce
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon ground coriander
- 1 head cauliflower, leaves removed and base trimmed
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
- Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.
Nutrition Facts
| Calories | 134 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 647 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was easy and a nice use of a full head of cauliflower. I would suggest doubling the sauce. I’m going to make it again, but instead of using a solid head I’m going to cut it up.
Ranting raves on this . Just enough spice but not too much. Had to add 15 minutes to cook time as the head of cauliflower was dense.
Love It!! I break my cauliflower up into pieces so it’s easier to dip and eat. Great with ranch dressing. If you have a really large head of cauliflower I would double the recipe.
The lemon flavor was too strong and the cauliflower needed to cook much longer. I won’t be making this again
Would definitely cook longer than recommended time and would try cutting cauliflower into smaller pieces so the seasoning covers more of the ‘meat’ of the cauliflower.
I made this according to direction. It was not great. When I pulled the cauliflower out if the oven, the olive oil had spread out all over the sheet pan. The spices did cling to the cauliflower but it was not pleasant to eat a mouthful of cauliflower and the gritty- ish spices. I do like the idea of it, but I won’t make this recipe again.
Thus is so good for my self care dinner, and I think it was very spicy, and it has the sriracha sauce on it. But I love this recipe so much.
Yum! Delicious, especially when you let the cauliflower get a little charred.
Okay but not family friendly. We are a Sriracha family but this is just hot not a lot of flavor
Not quite as spicy as I was looking for, but I solved this with a pinch of ghost pepper powder.
This is a good recipe ,I cut back a bit on the cumin and coriander , also added a teaspoon of tumeric ,I roasted for 30 min then put the Parmesan on and roasted another 15-20 .Thanks for sharing.
I made it extra spicy as I like the heat’ I would think if you follow the recipe as it appears it would be wonderful’ REM
1/2 of the cumin.
I used a sriracha rub with ketchup, and omitted the steak seasoning. It was excellent, and I will make it again. You are right about the presentation. It is pretty to look at before cutting up. Thank you!
I made it exactly as written and I was not very impressed. It was difficult for me to get the mixture to stick to the head of cauliflower, I had to cook it much longer than directed and I put a sheet of aluminum foil over the top top prevent burning. Not something I would make again.
Not able to each hot sauces O swapped the Sriracha with a zesty tomato sauce. It was delicious. Even the people who are somewhat indifferent to Cauliflower.
This is absolutely delicious. I followed the recipe with one exception. I used smoked cumin. The only reason I give it 4 instead of five is that it was undercooked a little and I left it in an extra 10 minutes. My head was large though so maybe next time I will use a smaller head or cut it into large pieces before I baste.
din’t like the lemon in it. Gave it a strange flavor. I will make it again without the lemon
Husband did not like “strange combination of spices” and he likes spicy food
Absolutely delicious, what a wonderful way to spice up a head of Califlower. Big hit with the family for Thanksgiving dinner. Leftovers were even better next day. This one’s a ‘keeper’!
Oh absolutely the best! Though I’d eat cauliflower boiled in a little salted water, strained and butter added!