Roasted Cauliflower Recipe
Make Roasted Cauliflower Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Finishing & Garnish
Method
Main
- 1
Preheat and prepare cauliflower
Preheat oven to 220°C (425°F). Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into evenly sized florets (about 1–1½ inches). Pat the florets dry with a clean towel or paper towel to remove surface moisture—this helps them brown.
- 2
Make the seasoning
In a large bowl, combine 3 tablespoons extra-virgin olive oil, finely minced or crushed 3 garlic cloves, the juice of half the lemon (reserve the other half for finishing), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1½ teaspoons kosher salt, and ½ teaspoon freshly ground black pepper. Whisk or stir until combined.
- 3
Toss florets
Add the cauliflower florets to the bowl and toss thoroughly so every floret is evenly coated with the oil-spice mixture. If you prefer whole roasted slices (steaks), slice the core into 1-inch thick rounds and coat them the same way; adjust roasting time as noted below.
- 4
Arrange on baking sheet
Spread the coated florets in a single layer on a large rimmed baking sheet lined with parchment or a silicone mat. Do not overcrowd; use two sheets if necessary. Drizzle any remaining marinade over the top.
- 5
Roast
Place the baking sheet in the preheated oven. Roast at 220°C (425°F) for 20–25 minutes, turning the florets once halfway through (at about 10–12 minutes), until edges are golden brown and tender when pierced with a fork. For thicker cauliflower steaks roast 25–35 minutes, flipping once.
Finishing & Garnish
- 6
Finish with lemon and garnish
Remove the roasted cauliflower from the oven. Immediately squeeze the remaining lemon half over the hot florets to brighten the flavors. Sprinkle 2 tablespoons chopped fresh parsley over the cauliflower. If using, scatter 2 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons grated Parmesan or crumbled feta on top.
- 7
Adjust and serve
Taste and adjust seasoning with additional salt, pepper, or a small drizzle (about 1 teaspoon) of olive oil if desired. Serve warm as a side dish or top with yogurt or tahini sauce for a main. Leftovers refrigerate in an airtight container for up to 3 days; reheat in a hot oven (200°C/400°F) for best texture.
