Roasted Cauliflower (Printable Version)

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

# What You'll 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

# Steps:

01 - Preheat the oven to 425°F. 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 flolets halfway through, until 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 combination of smoked paprika and cumin creates this incredible depth that makes people think you spent hours on something fancy
  • It is one of those rare dishes that actually tastes better the next day, perfect for meal prep
02 -
  • I once skipped flipping the florets halfway through and ended up with unevenly cooked pieces—now I set a timer
  • Letting the cauliflower cool slightly on the pan helps it develop an extra crispiness that is totally worth the wait
03 -
  • Buy cauliflower that feels heavy for its size with tightly packed florets—this ensures freshness and better texture after roasting
  • If your cauliflower seems particularly wet, let it air dry for 15 minutes after cutting—excess moisture creates steam instead of caramelization
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