Tender roasted cauliflower is tossed and baked in a spicy cajun yogurt sauce in this easy recipe for Spicy Cajun Roasted Cauliflower.
In the summers, we eat in season. That means weekly trips to the farmers market, planning menus based on what’s fresh and being flexible when what we want isn’t available. It also means that we eat a ton of strawberries when they’re in season, followed by a ton of blueberries and a gargantuan amount of tomatoes.
I wouldn’t have it any other way.
But in winter, I am not nearly as diligent. Although there are winter farmers markets here in Maine, we haven’t managed to go once. Perhaps it’s a mental hurdle for me — I associate warmth and sun with strolling through the market and purchasing the week’s groceries. And perhaps next winter, I will be more gung-ho about continuing my in-season efforts into the darkest days of the year.
But for now, we are gobbling up Brussels sprouts, cauliflower and other veggies in rich dishes, and dreaming of the warm days to come.
This recipe for Spicy Cajun Roasted Cauliflower was inspired by those whole baked cauliflower heads that were particularly popular last year. I was fascinated by the crusts formed by the sauces the rounded cauliflowers were made with. But I prefer cauliflower florets to whole heads, so I decided to experiment with a smaller scale version of the recipe.
First the cauliflower is roasted to crisp-tender. Then it’s tossed with a creamy, slightly spicy yogurt-based cajun sauce. Finally, it’s roasted again, rendering the cauliflower tender and deepening the flavors in the sauce. It somehow concentrates the spiciness, giving it a pleasant bite.
I love to serve this over rice with a sprinkle of fresh parsley, but it would also be delicious served over farro or quinoa. Add a salad, and you have a meal.
- 1 head cauliflower, , cut into small florets
- 1 tbsp extra virgin olive oil
- salt and pepper, , to taste
- 1 cup plain Greek yogurt
- 1 tbsp cajun seasoning
- 1/4 tsp crushed red pepper
- 1 clove garlic, , minced
- 1 tsp white wine vinegar
- 2 tbsp chopped fresh parsley
- Preheat the oven to 400 degrees. On a baking sheet, toss together the cauliflower, olive oil, salt and pepper. I like to line baking sheets with nonstick aluminum foil for easy cleanup.
- Roast the cauliflower for about 15 minutes, stirring once, or until just starting to brown a little.
- In a large bowl, whisk together the Greek yogurt, cajun seasoning, crushed red pepper, garlic and white wine vinegar. Add the cauliflower and toss well to combine. Spread out on the baking sheet.
- Roast the cauliflower for an additional 20-25 minutes, stirring once, or until golden.
- Sprinkle with parsley just before serving. This dish is delicious served over rice.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.