Recipe by Yhanni Guadalupe-Butcher, A Bohemian Vegan

A Bold, Fiery Cauliflower Dish That Makes Mealtime Seriously Exciting

Spicy roasted cauliflower cuts are one of those dishes that look fancy but take almost no effort. A whole head of cauliflower gets rubbed down in warming berbere spice, roasted at high heat and transformed into tender, smoky slabs with crispy edges and bold flavor.

This simple method turns a humble veggie into something you could serve as a side, a main or even the star of your next dinner spread. Slice it crosswise, drizzle with your favorite sauce and watch it disappear. It is fast, customizable and perfect for adding a little kick to your weeknight routine.

Serve it straight out of the oven or pair with grains, greens or a cooling yogurt style sauce for balance. However you plate it, this is one spicy veggie moment worth repeating.

Why You’ll Love This Recipe

• Big flavor with barely any prep time
• Berbere seasoning adds heat, depth and incredible aroma
• Crispy edges and tender centers make every bite irresistible
• Simple ingredients that are easy to keep on hand
• Works as a main dish, side or meal prep component

Spicy Roasted Cauliflower Cuts

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• Author: Yhanni Guadalupe-Butcher
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Spicy Cauliflower That Brings the Heat

A whole roasted cauliflower rubbed with berbere, garlic and oil, then sliced into flavorful cuts. Simple, bold and perfect for easy weeknight meals or entertaining.

 

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Ingredients

Scale 1x2x3x

• 1 cauliflower head

• 1/2 tablespoon berbere

• 1 tablespoon oil

• 1/2 teaspoon salt

• 1/2 teaspoon garlic

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Instructions

1. Preheat oven to 450°F.

2. Remove the stalk from the cauliflower and wash thoroughly.

3. Rub the cauliflower with oil, berbere, salt and garlic to coat evenly.

4. Place on a baking sheet and roast for 25 to 35 minutes, or until tender.

5. Slice crosswise into cuts, serve and enjoy.

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Category: Main Dishes, Salads and Sides
• Method: Roast
• Cuisine: Ethiopian Inspired, Vegan

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 63kcal
• Sugar: 2g
• Sodium: 194mg
• Fat: 4g
• Unsaturated Fat: 4g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 2g