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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: 490 kcal

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



  • 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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Crispy Roasted Blackened Cauliflower with Burrata and Herbs |

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  1. 5 stars
    This is such an easy recipe and SO good. Love the little kick tempered by the burrata. And the herb mixture is delish! Another HBH favorite!

    1. Hey Brenda,
      Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Happy Halloween! 🎃

  2. Looks amazing! I want to make this for a group as an appetizer. Can anything be done advance? Like maybe prepare and roast the cauliflower and then keep it warm until serving, or will it lose its crispness? Will it still be tasty after it cools down?

    1. Hey Liz,
      I find that this is best served warm and not made ahead of time. You can certainly have everything prepped and ready to go though so you can just toss it in the oven when you are ready to serve! Please let me know if you have any other questions! xx

    1. Hey Amanda,
      Awesome!! I love to hear that this recipe is always enjoyed, thanks for making it so often! Have the best weekend! xxT

  3. 5 stars
    Excellent flavors! You never disappoint! I made as is, however I did serve over a bed of chopped kale and cooked quinoa. Perfect vegetarian meal!

    1. Hey Connie,
      Amazing!! Thanks so much for making this recipe, I am so excited it was enjoyed! Hope you’re having a great weekend! xx

    1. Hi Jenny!
      Happy Friday!!? I am thrilled to hear this recipe was enjoyed, thanks a bunch for giving it a try! xxT

  4. Definitely a new favorite!
    It was perfect as a side to pork chops, but would be amazing on its own too.
    I used pine nuts for the nuts and it worked well 🙂

    1. Hey Danielle,
      Thanks for your review and trying this recipe out, I love to hear that it was a winner! Have the best Thursday! ?xTieghan

    1. Hey Liz,
      Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan

  5. 5 stars
    This is a perfect recipe and we loved it. Will definitely make again. This has so much depth of flavor and easy to make. The herb salad is definitely not something to leave out.

    1. Hi Mindy,
      Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan

  6. 5 stars
    Loved that this recipe was easy, yet full of flavor! Added Brussels sprouts with the cauliflower, roasted red pepper hummus with regular hummus, went heavy handed on the honey, and topped with feta. Another HBH favorite!

    1. Hi Staci,
      That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT

      1. Hi Margaret,
        Love to hear that this recipe was a hit, thanks for making it and sharing your feedback! ??xTieghan

  7. Hi. Can I please ask what combination of seeds and nuts you’re using. Can’t wait to make this for Easter!!

    1. Hi Anna,
      It’s really up to you as to what you would like to use, I used walnuts and pepita seeds. I hope this recipe turns out amazing for you, please let me know if you give it a try! xx

  8. I made this tonight and it was a biiiiig hit. Delicious! I wanted a very mixed up salad so I used the food processor to get everything very well mixed and spooned that on top. Thanks for the wonderful recipes.

    1. Hey Nicole,
      I am thrilled to hear that this recipe was enjoyed, thanks a lot for trying it out! Have the best day:) xT

  9. 5 stars
    Tried this recipe and it’s ABSOLUTELY DELICIOUS!!! Got so many compliments on it. One of friends said it’s the best thing they’ve ever tasted!! Followed the recipe to the T, definitely don’t skip out of the herb and nut garnish!
    Wondering if you folks have suggestions on what can be paired with this to make it a full meal?

    1. Hey TJ,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! I think this would be great to serve with a grilled protein. ☘️Tieghan

  10. 5 stars
    I have made this recipe 3 times and each time I get rave reviews! People are amazed it’s cauliflower. I usually get someone who says they never liked cauliflower until now. Everyone who tries it asks for the recipe. It is now my “go to impressive “ appetizer!