Spicy Roasted Cauliflower – Two Ways (Spiced & Buffalo Style)


Spiced Cauliflower


Buffalo Cauliflower

Posted by Erin

Both these cauliflower recipes are pretty much on repeat in my house.  Raw cauliflower?  Nope.  But roasted cauliflower is amazing!  I like it with several different seasoning variations but these two are my favorite. Both my kids even like the spiced one… one insists on dipping in ranch dressing but I still consider it a win!  My son will eat the buffalo version, but I’m not going to lie — it’s too spicy for my daughter.  My husband, Albert, and I love both versions.  Sometimes we make the buffalo version and just eat it all by itself (with Ranch) for lunch.

For our fellow Weight Watchers, the Buffalo version is zero SmartPoints.  The Spiced version is 4 Smartpoints for the entire recipe (divide as you wish or eat the whole thing) because of the olive oil.  You could easily make it zero SmartPoints as well by coating the cauliflower in cooking spray instead of oil.

Spiced Cauliflower Ingredients:

1 large head of cauliflower, washed, stem & leaves removed, cut into small pieces

1 T. olive oil

1 tsp. granulated garlic

1 tsp. cumin

1 tsp. paprika (I used smoked paprika but you can use either.)

¼ tsp. chili powder

¼ tsp. onion powder

¼ tsp. garlic salt (regular table salt is fine if that’s all you have)

dash of cayenne pepper

nonstick cooking spray


Preheat the oven to 375° F.  Spray a large sheet pan with nonstick cooking spray; set aside.  In a small bowl, combine olive oil and all spices.  Pour spice/oil mixture into a gallon size resealable baggie.  Squish (Yes, that’s a technical term.  Ha!) the oil mixture around to coat the bag.  Open the bag and pour in the cauliflower pieces.  Squish it around again to evenly coat the pieces.  Pour the coated pieces onto the prepared sheet pan and spread evenly into one layer.  Roast for 20-25 minutes, until the edges & small pieces begin to brown.


Buffalo Cauliflower Ingredients:

Cauliflower (one or two heads), washed, stem & leaves removed, cut into small pieces

Frank’s Red Hot Buffalo Wing Sauce

Cooking spray

Foil (highly recommend – the cooked-on sauce is hard to scrub off)

Ranch or blue cheese dressing for dipping, optional


Preheat the oven to 375° F.  Cover a sheet pan with foil.  Coat it with non-stick cooking spray; set aside.  Place cut cauliflower in a gallon size baggie.  Pour in Frank’s wing size, a little at a time, sealing and shaking the bag to coat the cauliflower each time.  Add more if needed, until all the pieces are LIGHTLY coated.  Spread the cauliflower on the prepared sheet pan; roast in the oven for 20-25 minutes, stirring occasionally.  Serve with Ranch or blue cheese dressing.


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