Smokey Roasted Cauliflower Divine

Smokey roasted cauliflower is a savory meal that will fill your cells with nutrition while it fills your belly with goodness!

I am a self-confessed veggie addict, and this is one of those recipes I can make time and time again. If anyone else plans on getting any then I need to double the recipe as my personal serving size is big. This cruciferous vegetable has seemed to gain popularity recently, if you’ve yet to add it to your vegetable selection, now is the time.

This recipe is ever so easy to prepare as only the roasting time that demands your patience.  Shop for the freshest cauliflower heads you can find and toss in the flavorful marinade then let the oven heat do its magic transforming this veggie into a wonderful flavor-rich side dish.

Any color of cauliflower will be fine whether it’s the white, green, or orange options the grocers carry. For all of those out there believing they don’t like vegetables, my thoughts are you simply haven’t liked the way they were prepared. Give your veggies flavor with interesting seasoning and try roasting. You will most likely be very pleasantly surprised.


Smokey Roasted Cauliflower Divine

Prep Time
Total Time


  • 1 large cauliflower
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard or grainy mustard
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon sea salt, or to taste and freshly ground black pepper
  • 2–3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Topping, optional: 2 tablespoons nutrition yeast


1. Preheat oven to 375–400° Line a baking sheet with parchment paper. Set aside.

2. Remove any green leaves from the cauliflower, wash and cut into 2 inch pieces. Set aside to prepare the marinade.

3. In a large bowl combine the garlic, lemon juice, Dijon, thyme leaves, salt and pepper. Whisk in the oil.

4. Toss the cauliflower in the marinade and stir well or massage in, ensuring each floweret is covered. Place in an even layer on the prepared baking sheet and sprinkle with paprika.

5. Roast until the surface is nicely bronzed, approximately 25 to 35 minutes pending on the heat of your oven and the size of the cauliflower pieces. Remove from the oven and top with the nutritional yeast mixture if using.

6. Return to the oven and bake approximately 5 minutes longer or until desired doneness. Cauliflower should look bronzed. Serve while hot or enjoy a room temperature if desired.


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