Roasted cauliflower is simple, healthy, and full of flavor! Here’s a classic method:
Ingredients
- 1 medium head of cauliflower, cut into florets
- 2–3 tablespoons olive oil
- Salt and pepper, to taste
- Optional: garlic powder, paprika, cumin, or Parmesan cheese
- Fresh herbs (like parsley or thyme) for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the cauliflower: Wash and cut the cauliflower into bite-sized florets. Pat dry — this helps them roast rather than steam.
- Season: Toss the florets with olive oil, salt, pepper, and any optional spices. Make sure they’re evenly coated.
- Arrange on a baking sheet: Spread them in a single layer so they roast evenly.
- Roast: Bake for 25–30 minutes, flipping halfway through, until the edges are golden brown and crispy.
- Finish: Sprinkle with fresh herbs or a little grated Parmesan if desired. Serve hot.
Tip: For extra crispiness, roast at high heat and avoid overcrowding the pan.
If you want, I can give a few creative variations like spicy, cheesy, or tangy roasted cauliflower recipes that make it feel like a main dish rather than just a side.
Do you want me to do that?
