Caribbean Roasted Cauliflower (plant-based, gluten-free)

5 from 6 votes
It's winter in Canada, so I thought we could use a taste of the islands.
This roasted cauliflower is smoky and delicious, paired lovingly with a herby, spicy dipping sauce.
I got the idea from a chef in Saint Lucia.
For today's inspiration, here is a proverb from that same island with the crystal blue waters:
"Fè sa ki dwèt pa sa ki ézé"
Do what is right, not what is easy.
Wishing you courage to do the thing you know you need to do today.
I have your back.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Saint Lucia
Keyword cauliflower, gluten-free, plant-based, veggies



  • 1 head cauliflower, cut into bite-sized pieces
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • Salt to taste

Dipping sauce

  • 1 cup plant-based mayonnaise
  • 2 Tbsp mustard (whole grain or dijon are best)
  • 1 Tbsp garlic powder
  • 1 tsp chili powder or paprika
  • 1 tsp agave or maple syrup
  • ½ tsp oregano
  • ½ tsp basil
  • ½ lemon, juiced
  • Salt to taste


  • Roasted seeds or fresh herbs


  • Toss the cauliflower with the olive oil, smoked paprika, and salt. Spread evenly on a parchment-lined baking sheet. Bake at 350F for 20 minutes. It should still have a bit of crunch to it.
  • In a medium bowl, mix all the sauce ingredients. Taste and adjust to your liking with extra salt, spice, or sweetness.
  • Enjoy the cauliflower hot from the oven, dipped in the delicious island sauce!
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