This roasted cauliflower recipe is one of those simple dishes that proves healthy can also be irresistibly delicious. By roasting, the cauliflower turns beautifully golden and slightly crisp, while the spices bring just the right amount of flavor. It’s the kind of side dish that disappears fast—so don’t be surprised if you end up making a double batch!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (1 large head) | 1 |
| Olive Oil | 2 tablespoons |
| Garlic Powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black Pepper | 1/4 teaspoon |
Instructions:
Prep the Cauliflower:
Preheat your oven to 425°F (220°C). Wash the cauliflower well, remove the leaves, and cut it into medium-sized florets.
Make the Seasoning:
In a large mixing bowl, stir together olive oil, garlic powder, paprika, salt, and black pepper until well blended.
Coat the Cauliflower:
Add the florets into the bowl and toss until every piece is evenly coated with the flavorful oil mixture.
Roast the Cauliflower:
Line a baking sheet with parchment paper, then spread the florets in a single layer. Roast for 25–30 minutes, flipping once halfway through so they brown evenly.
Serve:
Take them out when golden and crispy. Let them cool just a little before digging in.
Enjoy your perfectly roasted cauliflower—crunchy on the outside, tender inside, and full of flavor!