Roasted Cauliflower with Spices (Printable version)

Tender cauliflower florets coated in olive oil and aromatic spices, oven-roasted until caramelized and golden.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (about 1.76 pounds), 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

# How-To Steps:

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

# Expert Hints:

01 -
  • The high heat creates crispy, golden edges that make cauliflower taste like a special occasion treat
  • Its ridiculously simple but delivers complex flavors that impress even vegetable skeptics
02 -
  • Crowding the pan is the fastest way to end up with steamed mush instead of crispy roasted florets
  • Letting the cauliflower roast undisturbed for the first 12 15 minutes helps develop those coveted crispy edges
03 -
  • Cutting florets to similar sizes prevents smaller pieces from burning before larger ones finish cooking
  • Pat the cauliflower dry after washing to help it roast rather than steam
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