Crunchy but tender and salty but sweet, this cajun roasted cauliflower really packs a flavour punch! Perfect served as an appetiser with a delicious dip, as a unusual side dish to jazz up any main course, or used to top salads! Vegan, paleo, gluten free & healthy.

Course Appetizer, Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • 1 large cauliflower leaves removed and cut into florets
  • 1 tbsp rapeseed / olive oil

Spice Mix

  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • Pinch cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp sea salt


  1. Preheat the oven to 180°c fan/200°c/400°f.

  2. Place the cauliflower florets into a large bowl and add the the oil and spice mix. Using your hands or a wooden spoon, thoroughly coat all the cauliflower before tipping onto a lined baking tray in one even layer.

  3. Bake the florets in the a preheated oven for 40-45 minutes flipping half way through until golden and crispy but still tender. Serve whilst still hot.

Recipe Notes

These cajun roasted cauliflower florets are perfect served dipped into guacamole, salsa, alioli or even on their own as a quick snack! This recipe is also great as a side to accompany your favourite dish or to spice up any salad! 

Store any left overs in an airtight container in the fridge for up to 5 days. These cauliflower florets can eaten cold or heated back up (just pop them back in the oven for 10 minutes to crisp them back up!).