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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
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.
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!!
This post was originally published on April 7, 2021
Excellent. Rare to make a recipe online that’s this good. Wonderful how the burrata cuts the spice, and the herb nut salad an excellent addition. Thank you.
Hey Susan,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
Could you possibly use frozen cauliflower??
Hey Natalie,
Sure, that will work just fine. I hope you love the recipe, please let me know how the recipe turns out! xTieghan
This was delicious! I couldn’t find burrata cheese so I subbed ricotta and some fresh mozzarella, honestly the ricotta was better than the mozzarella. The herb salad is a must as well as the lemons roasting with the cauliflower. It all blended so well together! Looking forward to making it again sometime with the burrata. Thanks for a great recipe!
Hey Patti,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
Hi there!! My mouth is watering…and I am making a grocery list….with this on it!! Please share what kinds of seeds and nuts you used? I was thinking pumpkin seeds, pistachios, almond chunks? What about you?
Thx!
Hey Jacki,
I used pistachios and pumpkin seeds, but any variety of nuts that you enjoy will be great! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
I made Crispy Roasted Blackened Cauliflower with Burrata and Herbs last night–outstanding! For the nuts/seeds, I used chopped, toasted walnuts and pepitas combined with fresh dill, basil, a little cilantro, and rosemary, but herbs can be adjusted to preferences. This gremolata-type sauce pairs so well with the creaminess of the burrata and the spices used on the cauliflower. I served the blackened cauliflower with baked cod, so we used the charred lemon wedges to drizzle over all. The cauliflower recipe was a hit, and I’ll be making it again soon. Thanks for another great recipe, Tieghan.
Hey Joan,
I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! ?Tieghan
burrata, always and have never paired with cauliflower, not even in mashed cauliflower (there’s a good idea) another wonderful way to make cauliflower taste like something other than the plainest food in the veg kingdom, so thank you!
Thanks so much Sabrina! I hope you love the recipe, let me know if you give it a try! xTieghan
Hi Tieghan – Where do you recommend buying burrata from? I’ve had some not so great grocery store ones.
Hey Vivek,
I always get my burrata from Whole Foods, they seem to have the best options near me:) Please let me know if you have any other questions! xTieghan
Genuinely only recently discovered how great cauliflower can be, and I’m in my 30s! Looks like I NEED to try this recipe!
Thanks so much Victoria! Let me know if you try the recipe! xTieghan
What would be another good herb to use in place of cilantro?
Hey Sue,
You can just skip the cilantro:) Any mix of herbs that you enjoy will work here. Let me know if you give the recipe a try! xTieghan
What kinds of nuts/seeds did you use?
Hey Amy,
I used pistachios and pumpkin seeds, but use whatever you like! I hope you enjoy there recipe, let me know how it turns out! xTieghan
What kind of nuts/seeds did you use??
Hey Ann,
I used pistachios and pumpkin seeds, but use whatever you like! I hope you love this recipe, please let me know how it turns out! xTieghan
Outstanding work! Enjoyed your writing!!
Thanks so much!
Good Morning.
Substitute for burrata cheese,..as I am unable to get to the store. Actually do not think I have used it.
Thanks.
Hey there,
Fresh mozzarella or buffalo mozzarella will also work well here! I hope you enjoy the recipe:) xTieghan
Oh wow this looks amazing and funnily enough I was deciding on a vegetarian dish for dinner this evening, so I think that I will give this a whirl. Thank you for sharing 🙂
Perfect! I hope you love the recipe Colleen!!
will be making this soon can i leave out burrata cheese as am a vegan or can i use vegan cheese instead let me know perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Thanks so much, I hope you love the recipe! xTieghan