Roasted Cauliflower
Crispy on the edges, tender in the center—this roasted cauliflower is simple, satisfying, and made with just a few pantry staples. Perfect as a quick side or a meal-prep favorite.
Servings: 4
Equipment
Ingredients
- 1 head cauliflower medium-sized
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- lemon juice for serving
Instructions
- Preheat the oven to 400ºF (200ºC) and line a baking tray with parchment paper.
- Remove the leaves and stem, then cut the cauliflower into even-sized florets.
- Place the florets on the tray. Drizzle with olive oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat evenly.
- Spread the florets in a single layer, leaving space between them. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Pierce with a fork to check doneness—larger pieces may need a few extra minutes.
- Finish roasted cauliflower with a squeeze of lemon juice and serve it warm.
Video
Notes
Check the blog post for storage details and helpful tips.
Nutrition
Serving: 1cup | Calories: 132kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 339mg | Potassium: 442mg | Fiber: 3g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 69mg | Calcium: 33mg | Iron: 1mg