This recipe was born when our family harvested a plethora of heirloom cauliflower from our spring garden and I was considering an exciting way to serve it. Blackened cauliflower is a simple and deeply flavorful side dish to accentuate any wholesome meal. The addition of vibrant blackened seasoning and creamy ranch dressing takes the humble cauliflower to the next level. Please feel free to adjust the amount of cayenne and blackened seasoning used on the cauliflower to suit your family’s taste preferences.
Ingredients
Blackened Seasoning
2 tablespoons smoked paprika
1 tablespoon oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1/2-1 teaspoon cayenne pepper
Blackened Cauliflower
1 head cauliflower
3 tablespoons avocado oil
1 teaspoon unrefined salt
1-2 tablespoons of blackened seasoning, depending on your taste preferences
Method
Preheat the oven to 425 degrees.
Combine the herbs in a small bowl and stir until fully incorporated.
Slice the cauliflower in 1 inch slices. Cut those slices into roughly 1-2 inch pieces. Place the cauliflower in a large mixing bowl. Drizzle the avocado oil over the cauliflower. Stir to coat the cauliflower in the oil. I use a mixing bowl with a lid and shake the cauliflower to evenly coat in the oil. Add the salt and blackened seasoning. Stir or shake again. Transfer the cauliflower to a baking pan and roast until fork tender, about 30 minutes. Drizzle homemade or store-bought ranch over the cauliflower and serve immediately.
