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This Crispy Roasted Blackened Cauliflower with Burrata and Herbs is THE best any night of the week dinner or side dish. We’re taking your everyday roasted cauliflower and updating it with a homemade blackened seasoning, creamy burrata cheese, and lots of fresh spring herbs. This cauliflower is spicy and crispy, and the burrata is warm and melty. Together they’re the perfect balance of flavor and texture. And most importantly…delicious!
I almost never share a recipe like this, but I think this might just be my favorite recipe of the week. I’ve had this idea for a while. But I hesitated to create it only because I wasn’t sure you all needed yet another cauliflower recipe. But something told me I needed to make this. So I finally gave it a try, and wow, it turned out even better than imagined.
This is honestly so delicious. And while I know that typically we might look at a roasted vegetable like this as a side dish. This is hearty enough to be considered a main too. Trust me, this cauliflower is that good.
The Inspiration
With spring here and summer quickly approaching, I’ve definitely been inspired to create some lighter recipes with vegetables as more of the focus.
Salads, spring pasta, maybe a pizza or two. And then dishes like this, where the vegetable is really the star.
And then, I’ve been loving creating seasoning blends, and since blackened seasoning is one of my favorites to throw on vegetables, I was excited to try it out on this cauliflower. The burrata came in after the fact. And the herbs were added more for color, but ended up being my favorite part!
The Details
Start with the cauliflower, which is obviously the heart of this recipe.
I wanted to make an extra crispy roasted cauliflower. Originally I wanted to make a whole roasted cauliflower, but after testing out that method of cooking, I quickly switch gears to simple roasted florets. I thought the whole roasted cauliflower tasted just ok and took way longer than needed. This is simple and I think it tastes much, much better.
I cut the cauliflower into large florets, then tossed them up with olive oil, smoky paprika, chili powder, and a few other dry spices. By the time the cauliflower comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor. It is delicious! Especially with the creamy burrata on top.
But before the burrata, make the herb salad. Trust me, you NEED this too.
I used a bunch of mixed herbs, basil, cilantro, dill, and chives. Then I gave them a rough chop and tossed them together with a mix of toasted nuts and seeds, garlic, red wine vinegar, and lots of olive oil and sea salt.
Simple but so much flavor.
Plating everything together…
I love to spoon the warm cauliflower onto a plate, then break the burrata over the roasted florets. The cheese melts into the cauliflower to create the most delicious combination of crispy, spicy cauliflower and creamy cheese. The herbs add a really nice flavor and of course great color too!
It’s different, but so, so good.
And again, the crispy cauliflower is a game-changer. The flavor is a little spicy, but the burrata adds a creaminess that balances it out.
Serve this all on its own, as a main course with a side of crusty bread, or as a side dish. Either way, it’s going to be well-loved by all.
Looking for other spring recipes? Here are some of my favorites:
Crispy Cauliflower Tinga Tacos with Honey Lime Avocado Crema
Lebanese Chicken with Charred Lemon Cauliflower
20 Minute Orzo Carbonara with Crispy Prosciutto and Burrata
Lastly, if you make this Crispy Roasted Blackened Cauliflower with Burrata and Herbs. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Roasted Blackened Cauliflower with Burrata and Herbs
Ingredients
- 1 large head cauliflower, cut into florets or small wedges
- 1/3 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
- 1/4-1/2 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
- 1/4 cup mixed toasted nuts/seeds, chopped
- 1 clove garlic, grated
- 1 tablespoon red wine vinegar
- 8 ounces burrata cheese, at room temperature
Instructions
- 1. Preheat oven to 425° F. 2. On a baking sheet, combine the cauliflower, 1/3 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!!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Im making this recipe for guests but realise I dont have enough cauliflower. Could I add roast onion to the recipe too to make it go further? Or would the flavours not work?
Hey Emma,
Totally, onions will work nicely for you! I hope you love this recipe!
Can you make this in advance? Going to a dinner party and I’d love to bring this if possible.
Hey Jenny,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know how it turns out! xT
OUTSTANDING!! It couldn’t have been any more delicious! Even those in the family who don’t like Cauliflower loved it! This recipe will be on repeat! I didn’t have the baratta; I served it as a side dish with grilled Lamb pops. Such a yummy meal. Thank you, thank you!
Hey Kym,
Happy Friday!! Thrilled to hear that this recipe was a hit, thanks for making it and your comment! xx
I LOVE this recipe. I make it once every month or two. So filling, there’s no need for meat with the meal.
Thank you so so much! xT
I have cooked this several times and each time it turns out well. A satisfying meal.
Hey! So happy to hear this recipe was enjoyed! Thanks for giving it a try! xT
I make this recipe at least once a week! It’s so easier to prepare and everyone always raves about how delicious it is! It pairs well with so many of Tieghan’s other dishes.
Hey Rebecca,
Happy Sunday!! I am thrilled to hear that this recipe is always enjoyed, thanks for making it so often and your feedback!🌼🥑 xx
I love this recipe! It’s very versatile: sometimes I simply make the cauliflower with the spices and serve it in hummus! Very delicious and highly recommend as another option.
Hi Elvia,
Happy Friday!!🍪🍦 Thanks so much for trying this recipe and sharing your feedback, so glad to hear that it turned out well for you! xT
I made this tonight & it’s so flavorful & delicious!
Hey Valerie,
Happy Monday!! 🍋🫐 I truly appreciate you making this recipe and your comment, love to hear that it was a hit! xT
Amazing! I was low on fresh herbs, so I used the small amount of dill and basil I had and added fresh parsley, arugula, baby kale, and spinach. I used toasted pecans and sesame seeds as my nuts & seeds.
Hey Djienne,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xx
What kind of nut/nuts do you use? I would like to try this.
Hi Molly,
Totally up to you, but I love pumpkin seeds, pistachios, cashews, etc. Let me know if you give this recipe a try, I hope you love it! xx
This is hands down one of my favorite recipes. I make it at least once a month for dinner. I add more spices to season the cauliflower (same basic mix, just more of them) and I vary up the herbs and seeds based on what I have on hand. But the bones of this recipe are fantastic, and that’s what I really look for in a cooking blog. Love it.
Hey Aryelle,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
Has anyone air fried the cauliflower for this? Any pros/cons to it?
Hey Kimberly,
So sorry, I’ve not tested this, but I don’t see why it wouldn’t work well for you! Please let me know if you have any other questions! xx
Delicious! The flavor combination was scrumptious.
Hey Emily,
Happy Friday!! I appreciate you trying this recipe and sharing your review, so glad to hear it was a hit!⛄️ xT
What do you do with the lemon wedges? Are you roasting the wedges or do you squeeze the lemon on the cauliflower before putting it back in the oven?
Hey Lindsey,
You are going to roast the lemon wedges in step 2, they will infuse the cauliflower. Please let me know if you have any other questions, I hope you love this recipe! xT
Hi Tieghan, was just wondering if I could replace the cheese with something else like Greek yogurt or hummus, will it still be as delicious.
Hi Mary,
Sure, the cheese is just for serving, so really whatever you want to serve the cauliflower with:) I hope this recipe turns out well for you, please let me know if you give it a try! xx