Roasted Cauliflower Recipe

Roasted cauliflower recipe is a fast and easy recipe that turns this unassuming and healthy vegetable into a star. Your family will soon be asking for this delicious side dish all the time!

Course Side Dish

Cuisine American

Keyword Roasted Cauliflower, Roasted Cauliflower Recipe

Prep Time 5

Cook Time 25

Total Time 35

Servings people

Calories 111kcal

Author Olivia Ribas

Ingredients

½ teaspoon smoked paprika
¼ teaspoon turmeric
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
½ teaspoon fine sea salt
1 head cauliflower cut into florets
3 tablespoons extra virgin olive oil
Fresh parsley chopped

US Customary - Metric

Instructions

Adjust the oven rack to the middle position, and preheat oven to 425°F. In a small bowl, add smoked paprika, turmeric, garlic powder salt and black pepper. Mix everything very well.
Place the cauliflower florets on an aluminum foil lined baking sheet. Pour olive oil on top of the cauliflower florets and toss until everything is evenly coated. Sprinkle the spice mixture over the cauliflower, and mix well to combine.
Roast for about 25-30 minutes or until the cauliflower is tender and golden brown. Garnish with fresh parsley. Enjoy!

Video

Notes

Click HERE to watch the web story.
When buying the cauliflower, make sure the head is firm, tight, and does not have yellow patches.
You can buy pre-cut florets to save prep time.
Make sure the florets are fully dry or they will not roast but steam instead.

To store: Leftover roasted cauliflower in an airtight container for up to 4 days once they’ve cooled to room temperature.
To reheat: Reheat leftover cauliflower in the oven, so they stay crispy.

Nutrition