Roasted Cauliflower

The smell of smoked paprika hitting hot cauliflower still makes my kitchen feel like a restaurant. I discovered roasted cauliflower completely by accident one Tuesday when I had nothing else in the fridge but a lonely head of cauliflower and some aging spices. Now it is the vegetable dish that actually makes people excited about eating their vegetables.

My sister initially turned her nose up at cauliflower until I served her this version golden brown and slightly crispy at the edges. She texted me the next day asking for the recipe which is basically the highest compliment she can give.

Ingredients

• 1 large head cauliflower: Look for tight, white florets without any brown spots
• 3 tbsp olive oil: This helps the spices stick and promotes even browning
• 1 tsp smoked paprika: The secret ingredient that adds depth and that irresistible smoky aroma
• 1/2 tsp ground cumin: Earthy and warm, it pairs beautifully with cauliflower
• 1/2 tsp garlic powder: Use powder instead of fresh garlic here to avoid burning
• 1/2 tsp salt: Essential for bringing out all the flavors
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• 2 tbsp fresh parsley and 1 tbsp lemon juice: These bright garnishes lift the rich roasted flavors

Instructions

Preheat and prep:

Get your oven to 220°C (425°F) and line a baking sheet with parchment paper for easier cleanup.

Coat the florets:

In a large bowl, toss the cauliflower with olive oil and all the spices until every piece is evenly covered.

Arrange for roasting:

Spread the florets in a single layer on your prepared baking sheet without overcrowding.

Roast to perfection:

Cook for 25 minutes, flipping halfway through, until golden brown and tender with crispy edges.

Finish with flair:

Drizzle with lemon juice and sprinkle with fresh parsley right before serving.

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Last Thanksgiving my cousin who claims to hate vegetables went back for thirds of this cauliflower. Sometimes the simplest preparations win people over completely.

Making It Your Own

Curry powder creates an entirely different vibe while zaatar gives it a wonderful Middle Eastern flair. I keep a small jar of my favorite spice blend ready just for this recipe.

Serving Ideas

This cauliflower works as a side dish, a salad topping, or straight up snack food. I have been known to eat it standing at the counter waiting for the rest of dinner to finish.

Storage And Reheating

Leftovers keep well in the refrigerator for up to three days, though they tend to disappear faster at my house. Reheat in a hot oven or air fryer to restore some of the crispy texture.

• Avoid the microwave as it makes the cauliflower soggy
• Add fresh parsley after reheating for bright color
• Room temperature leftovers still taste amazing in salads

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Simple vegetables done right can be the most memorable part of a meal.

Recipe FAQs

→ How do I get the cauliflower crispy?

Spread florets in a single layer without overcrowding the pan. This allows hot air to circulate, creating golden brown edges and caramelized spots.

→ Can I use frozen cauliflower?

Fresh works best for roasting. Frozen cauliflower tends to become mushy due to higher moisture content. If using frozen, thaw and pat thoroughly dry before tossing with oil and spices.

→ What temperature should cauliflower be roasted at?

Roast at 220°C (425°F) for optimal results. This high heat promotes caramelization while keeping the interior tender. Lower temperatures may result in steaming rather than roasting.

→ How long does roasted cauliflower last?

Store in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 200°C for 10 minutes to restore crispiness, or enjoy cold in salads and grain bowls.

→ What spices pair well with roasted cauliflower?

Beyond paprika and cumin, try curry powder, zaatar, turmeric, or Italian seasoning. Add nutritional yeast during the last 5 minutes for a cheesy, savory twist.

→ Do I need to steam cauliflower before roasting?

No steaming required. Raw florets roast perfectly and develop better texture and flavor. The direct contact with hot oil creates caramelization that steaming cannot achieve.