Roasted Cauliflower with Spices (Printer-friendly)

Golden, caramelized cauliflower florets seasoned with smoked paprika and cumin, roasted to tender perfection.

# What You Need:

→ Vegetables

01 - 1 large head cauliflower (approximately 1.75 lbs), 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 It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place cauliflower florets in a large mixing bowl. Add olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss thoroughly until florets are evenly coated with spice mixture.
03 - Transfer seasoned cauliflower to prepared baking sheet, spreading in a single layer to ensure even roasting.
04 - Roast for 25 minutes, flipping florets halfway through cooking time. Cook until cauliflower is golden brown with caramelized edges and tender when pierced with a fork.
05 - Remove from oven. If desired, drizzle with lemon juice and sprinkle with fresh parsley before serving warm.

# Cooking Tips:

01 -
  • The high heat creates these incredible crispy edges while keeping the inside tender
  • One head of cauliflower transforms into something people actually get excited about eating
02 -
  • Crowding the pan is the fastest way to end up with steamed instead of roasted cauliflower
  • Letting the florets roast undisturbed for the first half creates better caramelization
03 -
  • Don't skip the parchment paper, the sugars can stick and make cleanup frustrating
  • If your cauliflower seems damp, pat it dry before tossing with oil for better roasting
Go back