Roasted Cauliflower

Discover the secrets to making roasted cauliflower that is crisp, flavorful, and a delightful addition to any meal.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Side Dish, Vegetable

Cuisine: American, Mediterranean

Calories: 100

Ingredients Method Notes

Ingredients

Main Ingredients

1 head Cauliflower The star of the show; feel free to swap with broccoli for a twist!
3 tablespoons Olive oil Enhances flavor and helps with roasting; can replace with avocado oil if desired.
1 teaspoon Garlic powder Adds depth; fresh garlic is a great substitute.
1 teaspoon Paprika Provides a hint of smokiness; use smoked paprika for an earthy note.
to taste Salt Essential for seasoning; adjust according to your preference.
to taste Pepper Essential for seasoning; adjust according to your preference.

Method

Preparation

Preheat your oven to 425°F (220°C).
Cut the cauliflower into florets and place them in a large bowl.
Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss until coated.

Cooking

Spread the cauliflower in a single layer on a baking sheet.
Roast in the preheated oven for about 25-30 minutes or until golden and tender, stirring halfway through.
Garnish with fresh parsley if desired before serving.

Notes

To fully enjoy the dish, consider adding herbs like rosemary or thyme for extra flavor. A squeeze of lemon before serving adds brightness. Leftover roasted cauliflower can be used in salads or grain bowls.