Roasted Cauliflower Recipe
Crispy, golden roasted cauliflower that tastes better than takeout. This easy recipe turns a simple veggie into the star of the table.
Ingredients
1 large head cauliflower, cut into florets (about 2 lbs or 900 g)
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
Fresh parsley for garnish
Instructions
Preheat oven to 425°F (220°C).
Cut cauliflower into florets and pat dry completely.
Toss florets with olive oil, salt, pepper, garlic powder, smoked paprika, and onion powder.
Spread in a single layer on a baking sheet.
Roast for 25 to 30 minutes, tossing once halfway through.
Remove when caramelized and tender.
Garnish with parsley and serve hot.
Notes
- Hot pan = maximum crisp
- Don’t crowd the pan
- Re-crisp leftovers in the oven
- Try Parmesan or buffalo variation