Caribbean Roasted Cauliflower

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.



  • 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!


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.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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