Easy Vadouvan-Spiced Roasted Cauliflower Recipe for a Flavorful Side Dish

Looking for a simple yet flavorful vegetable side dish to complement your meal? This Vadouvan-Spiced Roasted Cauliflower recipe is the perfect solution! The Vadouvan spice blend adds a unique and exotic twist to this classic vegetable, while roasting the cauliflower enhances its natural sweetness and creates a crispy texture. With only four ingredients and minimal prep time, this recipe is a great choice for busy weeknights or special occasions alike.

Looking for a new and delicious way to enjoy cauliflower? Look no further than this Vadouvan-Spiced Roasted Cauliflower recipe! With its unique blend of spices and crispy texture, this roasted cauliflower is sure to become a family favorite. Plus, it's easy to make with just four ingredients and minimal prep time. Whether you're serving it as a side dish or as a vegetarian main course, this Vadouvan-Spiced Roasted Cauliflower is sure to impress.

Serving: 4 | Calories: 100 | Prep Time: 10 min | Cooking Time: 25-30 min


  • 1 head of cauliflower, cut into small florets
  • 1/4 cup olive oil
  • 2 tablespoons USimplySeason Vadouvan spice
  • 1 teaspoon kosher salt
  • Optional garnishes: chopped fresh parsley, toasted almond slivers, or lemon wedges


  1. Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  2. Rinse the cauliflower florets and pat them dry with paper towels. Cut them into small, bite-sized pieces and place them in a large mixing bowl.
  3. In the same bowl, add the olive oil, Vadouvan spice, and kosher salt. Toss everything together until the cauliflower is evenly coated with the spices and oil.
  4. Transfer the spiced cauliflower to the prepared baking sheet and spread it out in a single layer. Make sure there is enough space between the florets to allow them to brown and crisp up.
  5. Roast the cauliflower for 25-30 minutes, tossing it once or twice during cooking, until it is tender and browned in spots.
  6. Once the cauliflower is done, transfer it to a serving dish lined with paper towels to drain off any excess oil.
  7. Garnish the roasted cauliflower with chopped fresh parsley, toasted almond slivers, or lemon wedges, if desired.
  8. Serve the Vadouvan-spiced roasted cauliflower hot as a side dish or as a vegetarian main dish.
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