Roasted Cauliflower
This roasted cauliflower recipe yields irresistible caramelized edges, tender melt-in-your-mouth texture, and a burst of nutty flavor! Best of all, it's incredibly quick and easy to prepare and suitable to accompany a wide range of dishes.
Ingredients
- 1 cauliflower
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly grease it.
- Remove the leaves from the cauliflower head and cut it into florets. Make sure the florets are similar in size to ensure even cooking. Place the cauliflower florets in a large bowl.
- In a small bowl, combine the olive oil, garlic powder, paprika, cumin, salt, and black pepper. Stir well to create a seasoning glaze.
- Pour the seasoning glaze over the cauliflower. Use your hands or a spatula to toss the florets through the glaze until they are evenly coated.
- Transfer the seasoned cauliflower florets to the baking tray, spreading them out in a single layer. Roast the cauliflower for about 20-25 minutes or until the florets are tender and golden brown. You can toss them halfway through the cooking time for even browning.
- Remove from the oven and serve!
Notes
TO STORE: Allow the roasted cauliflower to cool, transfer it to an airtight container, and refrigerate promptly for up to 3 to 4 days.
TO REHEAT: When you're ready to eat the roasted cauliflower, reheat it in the oven or on the stovetop for the best results.
Nutrition
Calories: 102kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 335mgPotassium: 448mgFiber: 3gSugar: 3gVitamin A: 42IUVitamin C: 71mgCalcium: 35mgIron: 1mg
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