Cauliflower Roast Recipe
Make Cauliflower Roast Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cauliflower & Seasoning
Flavor Finish & Garnish
Method
Cauliflower & Seasoning
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.
Trim cauliflower
Remove any loose outer leaves from the cauliflower. Trim the stem so the cauliflower sits flat but keep the head intact for a whole-roast presentation. Rinse and pat dry thoroughly with paper towels; excess moisture will steam instead of roast.
Make the seasoning paste
In a small bowl combine 3 tbs olive oil, 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Whisk until a smooth paste forms.
Coat the cauliflower
Place the cauliflower on the prepared baking sheet. Using a pastry brush or your hands, rub the oil-spice mixture evenly over the entire head, getting into the florets and crevices. Reserve about 1 teaspoon of the mixture for basting mid-roast.
If you prefer wedges rather than a whole roast: cut the cauliflower into 6–8 even wedges before coating, then arrange the wedges in a single layer on the sheet so cut sides are down.
Roast
Roast in the preheated oven for 35–50 minutes, depending on size and whether whole or wedges. For wedges, roast 25–35 minutes until edges are browned and crisp. For a whole head, roast 40–50 minutes until a skewer or knife slides into the core with little resistance and the exterior is deeply golden. At the 20–25 minute mark (or halfway for whole), baste with the reserved seasoning mixture and rotate the pan for even browning.
Flavor Finish & Garnish
Check for doneness and rest
When the cauliflower is tender and well browned, remove from oven and let rest on the sheet for 5 minutes. This helps juices redistribute and prevents immediate falling apart when you move it.
Finish with lemon and garnish
Zest the lemon over the roasted cauliflower, then cut the lemon in half and squeeze 1/2 to 1 whole lemon (to taste) evenly over the top. Sprinkle with chopped parsley, grated Parmesan if using, and a light pinch of red pepper flakes for heat if desired.
Serve
Transfer to a serving platter or slice into wedges and serve warm as a main for vegetarians or as a hearty side. Leftovers keep refrigerated for up to 3 days; reheat in a hot oven (400°F/200°C) for 8–10 minutes to crisp again.