Roasted Cauliflower Recipe
Crisp edges, tender center, and a burst of fresh flavor. The Roasted Cauliflower.
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Ingredients
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Cauliflower & Seasoning
Finishing & Garnish
Method
Cauliflower & Seasoning
- 1
Preheat and prepare cauliflower
Preheat the oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or lightly grease it. Remove the outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into bite-sized florets (about 1 to 1 1/2 inches). Pat the florets dry with a towel — removing surface moisture helps them brown.
- 2
Toss with oil and spices
Place the dried florets in a large bowl. Add 3 tablespoons extra-virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika. Toss thoroughly so each floret is evenly coated. If you prefer a lighter seasoning, reduce salt to 3/4 teaspoon.
- 3
Arrange on the pan
Spread the florets in a single layer on the prepared baking sheet, spacing them so air can circulate. Crowding will steam the cauliflower instead of roasting it, preventing crisp edges.
- 4
Roast until golden
Roast in the preheated oven for 22–28 minutes, flipping the florets once halfway through (around 12–15 minutes). Roast until the edges are deeply golden-brown and crisp and the centers are tender when pierced with a fork. Larger florets may need the full time; smaller ones will be done sooner.
Finishing & Garnish
- 5
Finish with lemon and herbs
Remove the baking sheet from the oven. Immediately squeeze the juice of half to three-quarters of the lemon (about 1 tablespoon) over the hot cauliflower to add brightness. Transfer the florets to a serving dish.
- 6
Add parsley and optional toppings
Sprinkle 2 tablespoons chopped flat-leaf parsley over the cauliflower. If using, dust 2 tablespoons grated Parmesan and/or 1 teaspoon red pepper flakes for a spicy kick. Taste and adjust salt or lemon if needed.
- 7
Serve
Serve hot as a side or toss with cooked grains, greens, or a tahini drizzle for a main. Leftovers keep in an airtight container in the refrigerator for up to 3 days; re-crisp in a 200°C (400°F) oven for 8–10 minutes.