Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
recipe for making spicy cauliflower and brussel sprouts

Spicy Cauliflower and Brussels Sprouts Done Right 


  • Author: Sarah Harris

Ingredients

Scale

1 medium head of cauliflower, cut into florets

1 pound Brussels sprouts, trimmed and halved (or quartered if large)

3 tablespoons olive oil

1 teaspoon chili flakes

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon cayenne pepper (or more, to taste)

Salt and black pepper, to taste

Optional: 1/2 teaspoon cumin or smoked paprika

Optional: Fresh parsley or cilantro, for garnish


Instructions

Prep Veggies: Wash and thoroughly dry the cauliflower and Brussels sprouts. Cut the cauliflower into florets and trim/halve the Brussels sprouts.

Make Spice Paste: In a small bowl, mix olive oil, chili flakes, garlic powder, onion powder, paprika, cayenne pepper, salt, pepper, and optional cumin or smoked paprika.

Coat Veggies: Toss the cauliflower and Brussels sprouts in a large bowl with the spice paste until evenly coated. Let sit for 15-30 minutes to marinate.

Roast: Preheat oven to 400°F (200°C). Spread the vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and crispy.

Serve: Garnish with fresh parsley or cilantro if desired. Serve hot as a side dish.

Notes

Ensure vegetables are fully dry before roasting for crispness.

Don’t overcrowd the baking sheet.

Adjust spices to your preferred heat level.

Marinating the veggies for 15-30 mins allows flavors to absorb.

Use a fork to check for tenderness.

Nutrition

  • Serving Size: 4-6