Roasted Cauliflower with Spices (Print Version)

Golden caramelized cauliflower with smoked paprika, cumin, and garlic powder. Ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 1.75 pounds), cut into bite-sized florets

→ Oils

02 - 3 tablespoons olive oil

→ Spices & Seasonings

03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Garnish (optional)

08 - 2 tablespoons chopped fresh parsley
09 - 1 tablespoon lemon juice

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, flipping the florets halfway through, until golden brown and tender.
05 - Remove from the oven. If desired, drizzle with lemon juice and sprinkle with fresh parsley before serving.

# Additional Tips::

01 -
  • The kind of side dish that steals the show completely
  • Minimal effort for maximum flavor payoff
  • Even self proclaimed cauliflower haters come back for seconds
02 -
  • Do not line the pan too tightly or the cauliflower will steam instead of roast
  • The dark brown almost burnt bits are the most flavorful part
  • Letting the florets sit for a few minutes after roasting helps them develop even more crunch
03 -
  • Room temperature cauliflower roasts more evenly than cold from the fridge
  • Use two baking sheets if needed rather than crowding one
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