Crispy Roasted Blackened Cauliflower with Burrata and Herbs

Crispy Roasted Blackened Cauliflower with Burrata and Herbs


Spicy crispy cauliflower + melty burrata...the perfect balance of flavor and texture!
  • 1 large head cauliflower, cut into florets or small wedges
  • ⅓ cup plus 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼-1/2 teaspoon cayenne pepper
  • red pepper flakes
  • kosher salt and black pepper
  • 1 lemon, cut into wedges
  • 1 cup chopped mixed herbs, such as basil, dill, and cilantro
  • ¼ cup mixed toasted nuts/seeds, chopped
  • 1 clove garlic, grated
  • 1 tablespoon red wine vinegar
  • 8 ounces burrata cheese, at room temperature
  1. Preheat oven to 425° F.
  2. On a baking sheet, combine the cauliflower, ⅓ cup olive oil, paprika, chili powder, cumin, garlic powder, onion powder, cayenne, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 15 minutes, or until tender. Toss the cauliflower and add the lemon wedges. Roast another 15 minutes, until charred.
  3. Meanwhile, make the herb salad. In a bowl, combine the herbs, nuts/seeds, garlic, vinegar, 2 tablespoons olive oil, and a pinch each of chili flakes and salt.
  4. To serve, arrange the cauliflower on a serving plate. Break the burrata over the cauliflower. Sprinkle the herb salad over everything, then drizzle the burrata with olive oil. Eat warm and enjoy!!

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