Easy Oven Roasted Cauliflower Recipes
Crispy, golden oven-roasted cauliflower tossed with garlic, paprika, and a sprinkle of Parmesan. A quick, flavor-packed side that pairs with anything—and it’s ready in about 35 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 6 cup cauliflower florets from about 1 medium head
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika regular paprika works too
- 0.75 teaspoon kosher salt or to taste
- 0.5 teaspoon black pepper freshly ground
- 0.25 cup grated Parmesan cheese optional
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoon fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment for easy cleanup. Pat the cauliflower florets dry with paper towels.
- In a large bowl, toss cauliflower with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated.
- Spread florets in a single layer on the baking sheet, leaving space between pieces. Roast for 15 minutes.
- Remove from oven, toss, and sprinkle Parmesan if using. Roast another 8 to 10 minutes, until deeply golden and crisp at the edges.
- Finish with lemon zest and lemon juice. Toss, adjust salt to taste, and garnish with parsley. Serve hot.
Notes
For vegan, skip Parmesan or use a dairy-free alternative. Ensure florets are fully dry before roasting for maximum crispiness. Leftovers keep up to 3 days refrigerated; reheat on a hot sheet pan or in an air fryer to revive texture.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg