Spicy Roasted Cauliflower Bites

Cauliflower florets are coated in a spiced oil, roasted on a hot sheet pan until browned at the edges, then finished with parsley and served with a quick yogurt dip. The result is crisp-tender cauliflower with a deep roasted flavor and a cool counterpoint from the dip.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 900 g cauliflower florets cut into bite-size florets
• 20 ml olive oil divided
• 4 g smoked paprika
• 2 g ground cumin
• 1 g cayenne pepper
• 3 g garlic powder
• 4 g kosher salt divided
• 1 g black pepper
• 10 ml olive oil divided
• 120 g plain yogurt for dipping
• 15 ml lemon juice freshly squeezed
• 7 g honey
• 2 g kosher salt divided
• 8 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. Oven fully preheated and sheet pan lined.
2. In a large bowl, combine the cauliflower florets with 20 ml olive oil, smoked paprika, cumin, cayenne, garlic powder, 4 g kosher salt, and black pepper. Toss until the florets are evenly coated. Cauliflower looks evenly red-orange and lightly glossy.
3. Spread the cauliflower on the prepared sheet pan in a single layer, leaving space between florets. Roast for 15 minutes. Edges are starting to brown and the undersides are turning golden.
4. Remove the pan, flip the florets, drizzle over the remaining 10 ml olive oil, and roast for 8 to 10 minutes more until deeply browned in spots and crisp at the edges. Florets are tender when pierced and have browned, crisp edges.
5. While the cauliflower roasts, stir together the yogurt, lemon juice, honey if using, and the remaining 2 g kosher salt in a small bowl. Dip is smooth, tangy, and lightly seasoned.
6. Transfer the cauliflower to a serving dish, sprinkle with parsley if using, and serve hot with the yogurt dip on the side. Cauliflower is hot, crisp at the edges, and ready to eat.