Description
A simple yet delicious roasted cauliflower recipe that transforms the vegetable into a crispy, caramelized side dish.
Ingredients
Scale
- 1 medium head of cauliflower (about 1.2 to 1.5 pounds)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cloves garlic (minced or pressed)
- 1 tablespoon lemon juice
- Optional: chopped parsley or toasted almonds, for finishing
- Optional: pinch of red pepper flakes for heat
Instructions
- Preheat the oven to 425°F.
- Trim the cauliflower into even florets and pat dry.
- In a large bowl, toss the florets with olive oil, salt, pepper, smoked paprika, and garlic until lightly coated.
- Spread in a single layer on a rimmed baking sheet.
- Roast for 20 to 25 minutes, flipping once until golden brown and soft.
- Five minutes before the end, squeeze lemon juice over the cauliflower and toss gently.
- Remove from oven, taste for seasoning, and finish with parsley or almonds if desired. Serve warm.
Notes
For best results, cut the florets into even pieces and dry them before tossing with oil and spices. Feel free to experiment with additional spices and herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg