Perfect Roasted Cauliflower
Tender on the inside with crispy, caramelized edges, this easy roasted cauliflower makes a delicious side dish for almost any meal.
Ingredients
- 1 large head cauliflower, cut into bite-sized florets
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice (optional)
Instructions
- Preheat the Oven
- Preheat the oven to 425°F (220°C).
- Line a large baking sheet with parchment paper or lightly grease it.
- Season the Cauliflower
- In a large bowl, combine the cauliflower florets, olive oil, garlic, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Toss until the cauliflower is evenly coated.
- Roast
- Spread the florets in a single layer on the prepared baking sheet, leaving space between them.
- Roast for 25–30 minutes, stirring halfway through, until the cauliflower is tender and the edges are golden brown.
- Finish
- Sprinkle with Parmesan cheese during the last 5 minutes of roasting, if using.
- Remove from the oven and drizzle with lemon juice.
- Garnish with fresh parsley before serving.
Optional Variations
- Spicy: Add ½ teaspoon crushed red pepper flakes or a pinch of cayenne pepper.
- Cheesy: Sprinkle with shredded cheddar or mozzarella during the last 5 minutes of roasting.
- Mediterranean: Add sliced olives, crumbled feta cheese, and fresh dill after roasting.
- Curry: Replace the Italian seasoning with 1 teaspoon curry powder and serve with yogurt sauce.
Serving Suggestions
Serve alongside:
- Roast chicken or turkey
- Grilled steak
- Baked salmon
- Pork chops
- Rice or quinoa
- Pasta dishes
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Roast at 400°F (200°C) for 8–10 minutes or air fry at 375°F (190°C) for 4–5 minutes to restore crispiness.
Yield: 4–6 servings.