Here’s a simple and delicious way to make Roasted Cauliflower—crispy, caramelized, and full of flavor:
Roasted Cauliflower
Ingredients (serves 4)
- 1 medium head of cauliflower, cut into florets
- 2–3 tbsp olive oil
- Salt and black pepper, to taste
- Optional seasonings: garlic powder, paprika, cumin, or chili flakes
- Optional garnish: fresh parsley, grated Parmesan, or lemon juice
Instructions
1. Preheat oven
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Prepare the cauliflower
- Wash and cut cauliflower into bite-sized florets.
- Pat dry to remove excess moisture (helps them roast better).
3. Season
- Toss the florets with olive oil, salt, pepper, and any optional seasonings.
4. Roast
- Spread cauliflower in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning halfway through, until golden brown and slightly crispy on the edges.
5. Serve
- Remove from oven and garnish with fresh parsley, a squeeze of lemon juice, or grated Parmesan if desired.
Tips:
- For extra crispiness, don’t overcrowd the pan—use two sheets if necessary.
- Add minced garlic in the last 5 minutes of roasting for a fragrant boost.
- Roasted cauliflower can be served hot, at room temperature, or tossed into salads or grain bowls.
If you want, I can also give a spicy roasted cauliflower version with a zesty seasoning mix that’s perfect as a side or snack.
Do you want that version?
