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Zesty Spiced Cauliflower

Zesty Spiced Cauliflower

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  • 1 Teaspoon whole cumin seeds
  • 6 Cups cauliflower florets
  • 1/2 Cup water
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon ground turmeric
  • Salt, to taste


Heat a large skillet over medium-high heat. Once hot, add cumin and toast, shaking the skillet often, until fragrant, 1 to 2 minutes. Add cauliflower, pour water over the top, and immediately cover skillet. Reduce heat to medium and cook, tossing the cauliflower halfway through, until tender and water is mostly absorbed, about 10 minutes. Add oil, turmeric and salt, toss well, and serve.

Nutritional Facts


Calories Per Serving69

Folate equivalent (total)61µg15%

If you’re craving mashed potatoes, but you’re watching your carbs, then mashed cauliflower is the answer! This low carb dish has a similar taste and texture to regular mashed potatoes.

Cut cauliflower into chunks and steam until tender, then mash with either butter or oil, add salt and pepper and you’re done! If you’re happy to eat some carbohydrates and you want a dish that’s a little more substantial, you can also mash the cauliflower with one or two steamed potatoes.

I_rinka / Getty Images

  • 2 tbsp ghee or vegetable oil
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 2 tsp ground black pepper
  • 1 cauliflower, broken into small florets
  • 25g/1oz tamarind paste (optional)
  • 250ml/9fl oz boiling water
  • 1 tbsp vinegar

Heat a frying pan over a medium heat and add the ghee (or oil if using). Add the spices and fry for 2-3 minutes, or until fragrant. Add the cauliflower and stir to coat the florets with the spice mixture.

Stir the tamarind paste (if using) into the boiling water. Add the tamarind-water mixture to the pan with the cauliflower and stir in the vinegar. Season to taste with salt. Bring the pan to the boil, then reduce the heat and simmer for 5-6 minutes, or until the cauliflower is tender.

What&rsquos in this roasted cauliflower recipe?

Cauliflower: Not only does cauliflower have a fun shape (woo hoo fractals), but it has awesome health benefits. It is a good source of vitamins and nutrients including as vitamins C, K, and folate.

Spices: I decided to use the combination of smoked paprika, turmeric, and cumin along with a few red pepper flakes for a little more heat.

As it roasts, the spices permeate into the cauliflower giving it not only delicious spiced flavours, but a lovely golden orange colour.

Lemon juice: As soon as the cauliflower is removed from the oven, squeeze a little bit of fresh lemon juice over the top.

The acidity from the lemon compliments the spices (it cuts the heat slightly too) and adds a lovely fresh and zesty note to this side dish.

Cilantro: The final touch is a sprinkling of fresh cilantro (aka coriander) on top. I love the taste of cilantro. To me, it has a bright, kind of lemony, unique taste that goes so well with spicy flavours.

On the other hand, I know that others have described it as tasting like soap or metal so it is a definite no-go for them. Substitute with parsley if you are in the latter category. Do you like cilantro?

Overall, this dish is mildly spicy. Just enough to warm you up on the inside. If you like it really spicy, I suggest that you up the spice level to suit your needs.

Plus, it just happens to be vegan and gluten-free too.

I like to eat it right away, but it re-heats well so it would be great for meal prep or as leftovers.

How to make Spicy Orange Cauliflower Bites

These bites are really easy to make and can be deep-fried, baked, or air-fried.

First, make the batter which I used all-purpose flour for and seasoned it with salt and pepper. Gluten-free all-purpose flour is a great option for this batter. Then, add enough water to make it into a somewhat thick batter. The consistency is similar to pancake mix.

The good thing about this batter is that you can add more flour if it’s too runny even after you add in the cauliflower florets. This happens when there is still water trapped in between the florets.

Preheat your air-fryer (I used the fries setting). Dredge the cauliflower florets in the batter and shake off excess. Place them in the air-fryer and ‘fry’ until golden brown with a shake in between. Remove and set aside.

Heat up a non-stick pan and add in the freshly squeezed orange juice along with other seasoning.

Bring the mixture to a rolling boil.

Once the sugar has melted, stir in cornstarch slurry. Add the cauliflower florets and toss to combine. Serve warm.

Do you love spicy food? I know it’s super healthy and I like spicy food as long as it’s not too spicy. Yesterday I ate a whole dried chili (yes, the whole chili with the seeds) and almost fainted, haha. It was too much for my tastebuds. You can make this Kung Pao with 4-6 dried chilies which you can fry with the garlic, ginger, peppercorns, and bell pepper.

However, I would suggest removing the chilies before you pour in the sauce. If you don’t have dried chilies, simply use 1/4 teaspoon (or more) cayenne pepper. Not a fan of spicy meals? Leave it out completely for a mild Kung Pao Cauliflower.

Sweet and Spicy Baked Cauliflower Recipe

What a fun and delicious way to make baked cauliflower. Tired of having baked cauliflowers that are just bland and needs a boost in the flavor department? This sweet and spicy cauliflower recipe is for you. Easy to make and bursting with flavor it will be hard to have only one serving. I know there are so many cauliflower recipes out there these days but you have to try this one!

What does cauliflower taste like?

Some may feel that cauliflower has a bitterness taste to it. I personally don&rsquot think they are bitter! Others will say it doesn&rsquot taste bitter and that it has a mild and neutral taste compared to its sister vegetable broccoli. So, individual taste may vary. If you feel like cauliflower is bitter there are ways to reduce the bitterness out of cauliflower. You can sprinkle some salt over it and soak in very cold water. Try cooking it like this baked cauliflower recipe or pair it with other sweet food. Use your favorite dips as well to mellow its flavor.

Can you eat cauliflower on keto?

Cauliflower is very similar to Broccoli and is low in carbs. Even though this particular baked cauliflower recipe is not keto-friendly because of the sweet and spicy sauce that&rsquos added to it, generally simply baked cauliflower with no added sugary sauces are keto-friendly. They are a great cruciferous veggie with 1.5 grams of net carbs per half a cup.

What goes with cauliflower?

Cauliflower is a very versatile veggie. So many different ways to prepare cauliflower and it is also used as low carb options for many foods like rice for example. Cauliflower rice has been very popular for those looking to cut down on carbs. A cauliflower dish or recipe works well as a side dish with many meals. Whether they are baked, grilled or steamed. They can also be eaten as meals or as appetizers like this sweet and spicy baked cauliflower. I do have many cauliflower recipes that I will be tagging below for you to check out.

Making this Sweet and Spicy Baked Cauliflower?

I would love to know if you made this baked cauliflower recipe and liked it. Leave me some feedback by commenting on the post below. Don&rsquot forget to give it a 5-star rating if you loved it.

As promised, here are a few easy cauliflower recipes you can try out:

  • Chimichurri grilled cauliflower steaks
  • Creamy Broccoli Cauliflower Salad
  • Keto Cauliflower Mac and Cheese
  • Shrimp Cauliflower Fried Rice

Also, remember to subscribe to my NEWSLETTER for free and receive recipes like this Baked Cauliflower Recipe delivered right to your inbox!

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Tossing cauliflower with freshly grated Parmesan before it roasts makes it even more crispy, salty, and delicious. This cauliflower recipe takes under an hour to prepare, and it's so good we could have it every night of the week.

Cut into small pieces, roasted cauliflower mingles with pasta, bacon, and Parmesan cheese in this hearty, comforting twist on classic carbonara. The cauliflower pieces are so small they'll get trapped inside the pasta, making every bite a burst of flavor.

Pickled Cauliflower, Carrots, and Jalapenos (Escabeche)

This recipe comes from "Tacolicious," the cookbook from the eponymous San Francisco chain of full-service Mexican restaurants. This recipe is a variation on a traditional Mexican pickle that is served alongside the restaurant's tacos. Instead of discarding the brine after pickling, the restaurant serves it as a chaser, or pickleback, with shots of tequila.

The spicy, salty brine makes for a brusque palate cleanser between shots. Because this recipe calls for rice wine vinegar, which is less than 5 percent acidity, it cannot be canned via water bath canning ​but will keep, refrigerated.

When it comes to setting the table in Mexico, this mix of spicy pickled vegetables, also known as escabeche, is almost as expected as salsa.

At Tacolicious, the escabeche includes cauliflower, but most typically you will see jalapenos, carrots, and onions. Unless you have the time and the desire, do not worry about removing the seeds from the chiles. Try experimenting with a chunkier version, too, leaving the jalapenos whole and cutting the carrots into large pieces.

The origin of the word "escabeche" is Persian it was brought to Spain by the Arabs likely during the Moorish conquest of Spain in the Middle Ages. The word derives from al-sikbaj, the name of a popular meat dish cooked in a sweet-and-sour sauce, usually vinegar, honey, or date molasses. The dish originated in Mediterranean countries like Turkey and Lebanon but has spread all over the world in one form or another usually representing a type of food that is vinegared or pickled. It is known as escabecio in Italy, savoro in Greece, and scabetche in North Africa.

20 Cauliflower Recipes

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Mustard Seeds


Rate or Review

Reviews (7 reviews)

This dish has wonderful flavours and served with brown rice is very filling. Accompanied it with roasted carrots and red grapes. Delicious. Definitely on our regular rotation.

Nice combination of spices and vegetables . I didn't think the chicken broth was necessary . I would have liked the sauce just a little thicker.

Outstanding! I used pecans (used 1/3 cup) as I didn't have cashews. It gave such a nice texture and flavor! Will make it again.


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