Roasted Cauliflower (Printable)

Golden caramelized florets with smoked paprika and cumin. Perfect side dish ready in 35 minutes.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon lemon juice

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, flipping the florets halfway through, until golden brown and tender.
05 - Remove from the oven. If desired, drizzle with lemon juice and sprinkle with fresh parsley before serving.

# Expert Hints:

01 -
  • The natural sweetness of cauliflower emerges beautifully when roasted at high heat
  • One pan, minimal effort, maximum flavor payoff
02 -
  • Crowding the pan leads to steaming instead of roasting, so use two pans if necessary
  • The cauliflower should have tender, caramelized edges, not just be cooked through
03 -
  • Cut the florets uniformly so everything roasts at the same rate
  • Let the cauliflower cool for a few minutes before serving to develop the best texture
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