Roasted Cauliflower Florets (Printable Version)

Tender cauliflower florets roasted with olive oil and spices until golden and flavorful.

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets (approx. 1.76 lbs)

→ 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 Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper in a large bowl, mixing until evenly coated.
03 - Distribute the seasoned florets in a single layer on the prepared baking sheet.
04 - Roast for 25 minutes, turning the florets halfway through, until they achieve a golden brown hue and tenderness.
05 - Remove from oven, then optionally drizzle with lemon juice and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The high heat transforms ordinary cauliflower into something crispy on the outside and creamy within, almost unrecognizable from its raw self.
  • It comes together in under forty minutes with minimal fuss, making it perfect for weeknight dinners when you want something that feels special without the effort.
  • The spice blend is bold enough to stand alone as a snack but plays beautifully alongside almost any main course.
02 -
  • Do not skip the halfway flip or you'll end up with burnt bottoms and pale tops instead of that even, all-over caramelization that makes this dish shine.
  • The spice blend won't taste strong when raw, but trust it—the heat and the roasting process intensify everything and bring it into perfect balance.
03 -
  • Cut your florets to roughly the same size so they roast evenly and finish at the same time, no undercooked pieces or burnt edges.
  • Don't crowd the pan; the cauliflower needs space to caramelize properly, so it's better to use two baking sheets than to pile everything onto one.
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