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Cinnamon Cauliflower

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roasted cinnamon cauliflower offers a sophisticated twist on a classic vegan side dish. While cinnamon is often associated with sweet bakes, its earthy warmth pairs beautifully with the charred, nutty notes of roasted brassicas. Combined with a hint of smoky paprika and a touch of cayenne heat, this recipe transforms a simple head of cauliflower into a vibrant, flavourful accompaniment that works well alongside various plant-based mains.

Ideal for those seeking a healthy, low-carbohydrate addition to their Sunday roast or a middle-eastern inspired feast, this dish is incredibly simple to prepare. The sesame oil adds a delicate toasted depth, while the high roasting temperature ensures the florets develop those desirable crispy edges. Serve it hot from the oven, perhaps scattered with fresh coriander or a drizzle of tahini dressing for extra richness.

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Ingredients for Cinnamon Cauliflower

  • 1 head of cauliflower, chopped into florets

  • 1/2 teaspoons cinnamon

  • 1/2 teaspoons paprika

  • 1/2 teaspoons cayenne

  • 1/2 teaspoons garlic powder

  • 1/2 teaspoons coarse salt

  • 1 teaspoon sesame oil

  • 45ml olive oil

How to make Cinnamon Cauliflower

Spread florets from 1 head of cauliflower out on a baking sheet and sprinkle with the spices, sesame oil, and olive oil.

Roast at 232°C for 20-25 minutes or until golden, fork tender, and crispy on the edges.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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