Smoky Roasted Cauliflower Florets (Printable Version)
Tender florets roasted with smoky spices for a flavorful healthy side or snack.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower (about 1.75 lb), cut into florets
→ Spices & Seasonings
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/4 teaspoon cayenne pepper (optional, for heat)
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Other
09 - 3 tablespoons olive oil
10 - 1 tablespoon lemon juice
11 - 2 tablespoons fresh parsley, chopped (for garnish)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Rinse and dry the cauliflower, then cut into evenly sized florets.
03 - In a large bowl, whisk together olive oil, lemon juice, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
04 - Add the cauliflower florets to the bowl and toss well to coat evenly with the spice mixture.
05 - Spread the florets in a single layer on the prepared baking sheet.
06 - Roast in the oven for 25–30 minutes, turning once halfway through, until the cauliflower is golden brown and slightly crispy on the edges.
07 - Remove from the oven, transfer to a serving dish, and sprinkle with chopped parsley. Serve hot.
# Expert Advice:
01 -
- The spices transform humble cauliflower into something that feels indulgent despite being incredibly healthy
- Its one of those rare dishes that tastes even better as leftovers, perfect for meal prep
02 -
- Dont skip drying the cauliflower after washing, water keeps it from getting properly crispy
- The smell might make you check the oven constantly but resist opening too often or you lose heat
03 -
- Use your hands to toss the cauliflower, you can feel the coating better than with a spoon
- Let the roasted cauliflower sit for 5 minutes before serving to develop the best texture