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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!

overhead photo of Crispy Roasted Blackened Cauliflower with Burrata and Herbs

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.

prep photo of seasoning blend

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!

prep photo of Cauliflower before roasting

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.

prep photo of herbs

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.

Crispy Roasted Blackened Cauliflower with Burrata and Herbs |

side angled close up photo of Crispy Roasted Blackened Cauliflower with Burrata and Herbs

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.

overhead close up photo of Crispy Roasted Blackened Cauliflower with Burrata and Herbs

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.

Crispy Roasted Blackened Cauliflower with Burrata and Herbs |

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories Per Serving: 363 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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!!
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  1. 5 stars
    This was fantastic! The cauliflower was good, but the herb/nut sauce made it even better. My husband, who isn’t always a cauliflower fan, raved about it. It was a side dish and just the 2 of us so I halved the recipe, but made the full amount of the sauce. I will definitely make this again!

    1. Hi Heather,
      Awesome!! Thanks a bunch for trying this recipe out, I love to hear that it was a winner! xTieghan

  2. 5 stars
    WOW!!! This is my new favorite cauliflower! I seriously had to stop myself from eating the entire head and not saving half for my lunch tomorrow. I’ll be doubling this recipe going forward! The combo of textures and flavors is perfect. I used chili pistachios, pepitas, and sesame seeds for the nuts and basil, cilantro, and oregano for the herbs.

    1. Hey Kim,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  3. We love this dinner. This time I roasted red onion with the cauliflower and added sliced avocado right at the end. Two of us ate just about the whole platter. So unique and satisfying. Thanks HBH – your recipes never disappoint!!

    1. Hey Beth,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  4. 5 stars
    I made this for my family as an appetizer for our Christmas celebration. DELICIOUS!!!!! Everyone loved it, even my son-in-law that doesn’t like cheese (he just didn’t eat the Burrata). I should have doubled the recipe because the 5 of us gobbled it up!! I will absolutely make this again!! (I didn’t modify anything but I only used Arugala & Cilantro for the herb salad because the store didn’t have basil or dill). This could easily be a main course dish.

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