Roasted Cauliflower Spices (Printable version)

Tender cauliflower florets roasted with olive oil and aromatic spices for a flavorful side or healthy snack.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 28 oz), 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:

01 - Preheat the oven to 425°F and 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 they are golden brown and tender.
05 - Remove from the oven. If desired, drizzle with lemon juice and sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • The edges get crispy and caramelized while the insides stay tender, giving you the best texture contrast in every bite.
  • It's endlessly adaptable—swap spices based on what you're craving or what's already open in your cabinet.
  • Prep takes less than ten minutes, but it tastes like you spent the evening fussing over it.
02 -
  • Crowded pans steam instead of roast—if your baking sheet feels full, use two, even if it seems wasteful.
  • Don't skip the halfway flip; those caramelized bits on the bottom are pure gold, but you want them everywhere.
03 -
  • Cut your florets consistently sized so they finish roasting at the same time—no hard or mushy pieces in the same batch.
  • If you want extra crispiness, skip the halfway flip and let them sit still, allowing the bottom to char while the top browns gently.
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