Tender Roasted Cauliflower Florets (Printable Version)

Tender cauliflower tossed with olive oil and spices, roasted to golden caramelized perfection.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower (about 28 oz), 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 Make:

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

# Expert Suggestions:

01 -
  • Cauliflower transforms into something sweet and crispy that tastes nothing like obligation.
  • You can make it while doing almost anything else—prep, roast, and forget about it.
  • It works as a side dish, a snack, or even tossed into a salad the next day.
02 -
  • Don't crowd the pan—this is the one rule I learned the expensive way after a batch came out steamed and pale instead of golden and crispy.
  • The florets will shrink as they roast, so cut them bigger than you think you need to; they'll be the perfect size when done.
03 -
  • Pat your florets dry before tossing with oil—any moisture on the surface will steam them instead of letting them caramelize properly.
  • If you're using a convection oven, reduce the temperature by 15°C and start checking at 20 minutes, as they cook faster and hotter.
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