Browning Cauliflower

The inspiration for this dish came from the constant cooking of my blackened salmon dish for the Chief Taster.  It can be very frustrating not tasting a dish and relying on another person’s comments.   I will often quiz him on a meat and fish dish with such vigour and throw so many questions at him that it may just turn him vegetarian just for an easier life.  Especially when I shine the torch into his face and demand answers if I get the reply “it’s nice”!   


  • 2 tablespoons olive oil
  • 1 half head cauliflower cut into florets

Blackened Seasoning

  • 1 tablespoon ground cayenne pepper
  • 2 tablespoons ground paprika
  • 1/2 teaspoon white pepper
  • 1 teaspoon onion powder
  • 2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme


  1. Preheat the oven to 200C/400F degrees
  2. Product a baking tray with greaseproof or sheepskin paper
  3. Mix the seasoning ingredients unitedly in a mountainous dish.
  4. Add the oil until you eff a adhesive.
  5. Put the crucifer florets into the dish and bedding with the spicery miscellany.
  6. Spreading the cauliflower over the baking tray and heat for 45 proceedings, movement over half way through.
  7. Eat and enjoy!

Direction Notes

Nutritional Message per half recipe- 202 Calories, 16g Fat, 5g Catalyst, 16g Count Carbs, 8g Cloth, 8g Net Carbs

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