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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.
This recipe bops. As someone finally getting over their vegetable aversion (I think cauliflower is my gateway veggie) this is really tasty. I made it with the lebanese chicken skewers and now I want to make something similar for lunch now every day with this as a side. Thanks for making vegetables taste good! Yum.
Hey Gwen,
Wonderful! Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great weekend! xTieghan
Have made this 3 times and people love it! It’s easy, delicious and healthy if you can be smart about the burrata (not always easy I know). So much flavor. Thanks so much, am new to your blog and am loving your ideas and photos.
Hi Paula,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This was incredible. My wife and I loved this so much. My only challenge with recipes like this is that the cauliflower never crisps up. Might that mean I’m using too much oil or need to cook it longer?
Hey Alnoor,
Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! You may need to cook it longer, also it is key not to overcrowd your baking sheet. Have a wonderful week:) xTieghan
My daughter made this for me and it was absolutely delicious! You have to make this. I made it for Father’s Day with steak and rice pilaf. The herb salad is the icy on the “cake”. It is amazing. The herb salad is so delicious so I’m wondering if you have any suggestions for other ways to use it. Thank you for this magic in your mouth recipe!!!!
Hey Tricia,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
This was SO SO good. I can’t wait to make it again. We used parsley from our garden and toasted some sourdough. Thank you for this! ❤️
Hey Katherine,
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
Wow! Can I give this an 11/10?! It’s incredible. The herb salad and lemon makes it. I used parsley, dill and mostly basil. Will make again and again!
Hey Jesse,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
My husband has declared this his favorite way to eat cauliflower ?? I’ve made it twice now and have changed up the nuts/herbs depending on what I have on hand and it’s been delicious both times!
Hey Angela,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
I made this recipe this past weekend and the entire family loved it. It’s definitely a keeper. The burrata and herb salad are such a great touch. Thank you!
Hey Denise,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
This was great, thank you! We used cilantro, basil and walnuts in the herb salad; a little flat bread on the side. Everyone from the college kids to the ‘gotta have meat with every meal’ hubby enjoyed this one.
Hey Michele,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Made it, LOVED it! Will make lots more! Thanks so much for sharing!
Hey Pam,
Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan
I made this tonight; replacing the burrata cheese with mozzarella pearls. It was very good! My middle schoolers went for seconds, then thirds! What a great dish!
Hey Andrea,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
So delicious!! I used pine nuts and the herbs I had on hand were basil, rosemary and a little cilantro. My new go-to cauliflower recipe.
Hey Marcy,
Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This was SERIOUSLY good. You are right – you really cannot skip the herby salad or the burrata. It all comes together. I will definitely be making this again. So delish!
Hey Amy,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
SO good. I devoured this and will make again!
Hey Amanda,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
You had me at burrata.
This was a beautiful and easy meal! My husband was delighted. Thanks so much for the recipe. I’m adding to my rotation!
Hey Karen,
Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan