Roasted Cauliflower Recipe

I just whipped up this roasted cauliflower dish with a splash of olive oil, garlic powder, smoked paprika, and if I’m feelin’ daring an extra pinch of red pepper flakes for some heat, and trust me, that final hit of lemon juice totally transforms it into a crunchy, tangy masterpiece that’s become my new go-to side dish.

I love making roasted cauliflower. I toss bite-size florets with olive oil, salt, black pepper, garlic powder and smoked paprika.

I sometimes add red pepper flakes if i want a little heat and a squeeze of lemon juice for tangy flavor. This low-cal dish is full of fiber and antioxidants.

Ingredients

• Fresh cauliflower gives plenty of fibre and vitamins, aiding digestion and overall wellness.
• High quality olive oil supplies heart healthy fats and enriches the dish with smooth texture.
• A dash of salt enhances flavors while balancing the robust tastes, but use sparingly.
• Coarse black pepper adds mild heat and depth, lifting the dish to a new level.
• Garlic powder brings a warm, aromatic bite that enhances the overall savory profile.
• Smoked paprika imparts a smoky, rich flavor giving the dish a unique roasted touch.
• Optional red pepper flakes can add extra spice and lemon juice offers a zesty tang.

Ingredient Quantities

• 1 medium head cauliflower, cut into bite size florets
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Optional: 1/4 teaspoon red pepper flakes if u like a little spice
• Optional: Juice of half a lemon for a tangy finish

How to Make this

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. In a large bowl, toss the cauliflower florets with the olive oil, making sure they get well coated.

3. Sprinkle in the salt, black pepper, garlic powder, and smoked paprika evenly over the cauliflower.

4. If you like a little spice, add the red pepper flakes and toss again so every piece gets a bit of heat.

5. Spread the cauliflower in a single layer on the prepared baking sheet making sure they arent too crowded.

6. Roast in the oven for about 25-30 minutes until they are nicely browned and tender, stirring halfway through.

7. Once done, if using, squeeze the juice of half a lemon over the roasted cauliflower for that tangy finish.

8. Give it a quick toss and serve warm as a delicious side dish.

Equipment Needed

1. Oven and a baking sheet (lined with parchment paper) – to roast the cauliflower at 425°F
2. Large mixing bowl – for tossing the cauliflower with oil and spices
3. Measuring spoons – for accurately dispensing salt, pepper, garlic powder, smoked paprika, and red pepper flakes
4. Knife and cutting board – for chopping the cauliflower head into bite-sized florets
5. Spatula or tongs – to stir the cauliflower halfway through roasting
6. Citrus reamer or manual method – to squeeze half a lemon over the finished dish (optional)

FAQ

• Q: Can i make this recipe ahead of time?
  A: Yeah, you can prep the cauliflower and seasoning the day before. Just keep it in an airtight container in the fridge and roast when you’re ready but note that the texture might not be as crispy if you let it chill too long.
• Q: Do i need to preheat my oven?
  A: Yes, make sure to preheat your oven to 425°F because its important for getting that nice, golden roast on the cauliflower.
• Q: Is this recipe vegan and gluten-free?
  A: Yep, this dish is both vegan and gluten-free since it only uses natural ingredients like olive oil and spices.
• Q: Can i substitute any spices in the recipe?
  A: Sure, you can experiment with cumin, curry powder or even mix in some fresh herbs like parsley for a different flavor profile but i would stick to the basics for that smoky taste.
• Q: How do i know when the cauliflower is done?
  A: Your cauliflower should be tender on the inside and slightly crispy on the edges. If you pierce it with a fork and it goes through easily, then you’re golden!

Roasted Cauliflower Recipe Substitutions and Variations

• Instead of olive oil, you could use avocado oil or even a light coconut oil if you’re in a different mood.
• If you dont have salt on hand, kosher salt or sea salt works pretty good as a simple swap.
• For garlic powder, you could mini up some fresh garlic cloves; just adjust the salt if you use garlic salt instead.
• When it comes to smoked paprika, try using chipotle powder to give you that smokey flavor.
• If red pepper flakes arent available but you like some heat, a little pinch of cayenne pepper might just do the trick.

Pro Tips

1. Make sure all the cauliflower pieces are pretty much the same size so they cook evenly. If some pieces are too big, they might stay crunchy while the smaller ones get too soft.

2. Don’t crowd the pan at all. It may seem like youre saving space, but if the florets are too close, they will steam instead of getting that nice crispy brown finish.

3. Toss the cauliflower in oil and season well before putting them on the sheet. This helps every bit get a bit of flavor. And while you’re at it, stir halfway through roasting to ensure even browning.

4. For a real flavor boost, squeeze the lemon on at the end when the cauliflower is hot. The tang really wakes up the spices and makes the dish pop.

Enjoy experimenting with these tips and happy cooking!