Here’s a simple, delicious, and versatile recipe for Roasted Cauliflower — golden, crispy edges with a tender center, flavored with garlic and spices. It’s perfect as a side dish, snack, or even tossed into salads or grain bowls.
🥦 Roasted Cauliflower
🧂 Ingredients:
- 1 large head of cauliflower, cut into florets
- 2–3 tbsp olive oil
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional for color/smoke)
- Optional: pinch of chili flakes for heat, or 1 tsp curry powder for a twist
🔪 Instructions:
- Preheat Oven
Preheat to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup. - Prepare Cauliflower
- Wash and dry cauliflower well.
- Cut into medium-sized florets (not too small or they’ll overcook).
- Season
- In a large bowl, toss florets with olive oil, salt, pepper, garlic powder, and any other spices you like.
- Spread in a single layer on the baking sheet (don’t overcrowd — use two trays if needed for crispiness).
- Roast
- Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges and tender in the center.
- Serve
- Serve hot, optionally topped with lemon juice, parmesan, chopped parsley, tahini drizzle, or a yogurt sauce.
🔄 Variations:
- Parmesan Roasted: Add 1/4 cup grated parmesan during the last 5–10 minutes.
- Buffalo Cauliflower: Toss roasted florets with buffalo sauce and serve with ranch.
- Cauliflower “Steaks”: Slice head into 3/4-inch thick slabs and roast like steaks.
- Low-Oil Air Fryer Option: Cook at 400°F for 15–20 mins, shaking halfway.