Roasted Ancho Masala Cauliflower

Name: Roasted Ancho Masala Cauliflower
Ingredients: Test

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Transform a basic vegetable into a fiery, flavor-packed side dish. This easy, sheet-pan Roasted Ancho Masala Cauliflower uses a spicy yogurt marinade to deliver bold, smoky heat and the perfect oven-roasted char.

Created By Levi Hardeman

Cooking Time

40 minutes

Cuisine

Indian

Servings

3-4

Ingredients

10 ITEMS

1 Tbsp

Pack Size

$12

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1/4c

1 Tbsp

Mr. Papou's Authentic Extra Virgin Olive Oil

$25

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1 tsp

1/2 tsp

1 Large

1 Small

1/4c

1

1/2 tsp

$10

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Instructions

Mix the Marinade: In a large mixing bowl, whisk together the Ancho Masala Scorpion sauce, yogurt, olive oil, cumin seeds, and turmeric.
Coat the Veggies: Drop your cauliflower florets and red onion wedges into the bowl. Toss everything together until the vegetables are completely coated in the bright marinade.
Roast Hot and Fast: Preheat your oven to 425°F. Spread the cauliflower and onions in a single, even layer on a parchment-lined baking sheet. Make sure they have a little breathing room so they roast instead of steam.
Get the Char: Roast for 25–30 minutes, tossing halfway through. You want the edges of the cauliflower to be dark brown and crispy.
Finish and Serve: Transfer the roasted veggies to a serving dish. Immediately squeeze fresh lime juice over the top, then hit it with a heavy pinch of flaky sea salt and a handful of fresh cilantro.
Notes: If you want to add mushrooms to this dish, toss thick-cut portobellos or creminis in the remaining marinade and add them to the baking sheet during the last 15 minutes of roasting so they don't dry out.

Recipe Notes

If you want to bring a heavy-hitting, spicy vegetable side dish to the table, this Roasted Ancho Masala Cauliflower delivers on every level. The secret to the bold flavor is in the marinade. By blending Bravado Spice Ancho Masala Scorpion Hot Sauce with Greek yogurt, you create a rich coating that slightly buffers the aggressive heat of the Scorpion pepper, allowing the deep, earthy Indian spices and smoky ancho notes to really shine through.

The high-heat roasting process is where the magic happens. Baking it at 425°F caramelizes the edges of the cauliflower and red onions, creating a slightly sweet, charred crust that contrasts perfectly with the fiery, spiced yogurt. Finished with a heavy squeeze of fresh lime juice and bright cilantro to cut through the richness, this is a vibrant, one-pan recipe that works just as well as a bold vegetarian main as it does a side dish. Minimum prep, zero complicated steps, and massive flavor.