Description
This Oven Roasted Cauliflower recipe delivers a simple, flavorful side dish featuring tender, crispy cauliflower florets seasoned with garlic, paprika, and black pepper. Perfectly roasted with olive oil and melted butter, it’s an easy and nutritious way to enjoy this versatile vegetable.
Ingredients
Scale
Cauliflower
- 1 medium cauliflower (sliced into small florets or 1/2″ thick steaks)
Seasonings and Fats
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter (melted)
- ½ tsp garlic powder
- ½ tsp salt (or to taste)
- ¼ tsp ground paprika
- ¼ tsp ground black pepper (or to taste)
Instructions
- Preheat the Oven. Preheat your oven to 425˚F and line a baking sheet with parchment paper to ensure the cauliflower doesn’t stick and to make cleanup easier.
- Prepare the Cauliflower. Slice the cauliflower head into 1/2″ thick steaks or break it into even bite-sized florets to ensure uniform cooking.
- Toss with Oil and Butter. Place the cauliflower pieces in the center of the baking sheet, drizzle with olive oil and melted butter, then toss until all pieces are nicely coated.
- Season the Cauliflower. In a small bowl, mix garlic powder, salt, paprika, and black pepper. Sprinkle this seasoning mixture evenly over the cauliflower, tossing again to coat every piece well.
- Roast the Cauliflower. Spread the cauliflower out evenly on the baking sheet to ensure proper roasting. Bake in the preheated oven for 15-20 minutes or until the cauliflower is crisped to your liking, turning halfway through if desired.
Notes
- For extra crispiness, flip the cauliflower halfway through the roasting time.
- You can adjust the seasoning amounts to taste, adding more paprika for a smokier flavor or additional garlic powder for extra punch.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Cauliflower can be cut into either florets or steaks depending on your preference for texture and presentation.
- Roasted cauliflower pairs excellently with dips like tahini, yogurt sauce, or balsamic glaze.
