Roasted Cauliflower with Spicy Ranch Sprinkle

Roasting this ultra-ranchy spice blend at a high heat for more than a few minutes can give some of the spices a bitter or, worse, burnt taste. So we dust the cauliflower with the blend at the end of the roasting time to keep its full burst of spicy flavor - a perfect complement to the earthy cauliflower.

Cooking Channel
TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings


  • 1 medium head cauliflower, cut into bite-size florets (about 1 1/2 pounds)
  • 1 1/2 tablespoons vegetable oil
  • Kosher salt
  • Zest of 4 lemons (about 2 tablespoons)
  • 1/3 cup buttermilk powder
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon cayenne
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Preheat the oven to 450 degrees F. Put the cauliflower florets on a rimmed baking sheet and drizzle with the vegetable oil. Toss well to coat, then spread the florets out into a single, even layer. Season liberally with salt. Roast the cauliflower until golden on the edges and tender throughout, about 24 minutes.

Put the lemon zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)

Stir or whisk the zest with the buttermilk powder, chives, parsley, garlic salt, onion powder, black pepper, cayenne and 1/4 teaspoon kosher salt in a small bowl to combine.

Remove the cauliflower from the oven and, while still warm, toss with 3 tablespoons of the spice blend. (Reserve the remaining spice blend for another use. See Cook's Note below.) Transfer to a platter and serve.

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The leftover spice blend will keep in an airtight container in the refrigerator for up to 1 week. Try it sprinkled on grilled chicken, warm buttered popcorn or warm flatbread; or stir it into sour cream and mayonnaise as a dip.



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