Easy Roasted Cauliflower Recipes
Golden, garlicky roasted cauliflower with lemon and a shower of Parmesan. Crispy edges, tender centers, weeknight easy.
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Servings:
Ingredients
Main Ingredients
- 2 lb cauliflower florets
- 3 tbsp extra-virgin olive oil
- 1.5 tsp minced garlic
- 1 tsp smoked paprika
- 0.75 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes optional, for heat
- 0.5 tsp finely grated lemon zest fresh
- 1 tbsp fresh lemon juice to finish
- 0.25 cup finely grated Parmesan cheese optional, for serving
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
- Pat the cauliflower dry. Toss with olive oil directly on the pan.
- Combine garlic, paprika, salt, pepper, and red pepper flakes. Sprinkle over cauliflower and toss to coat evenly.
- Spread in a single layer. Roast for 15 minutes.
- Flip the florets and roast 10–12 minutes more, until edges are deep golden and tender.
- Zest and squeeze the lemon over the hot cauliflower. Sprinkle Parmesan and parsley, toss, and serve.
Notes
Variation: Swap paprika for 1 tsp curry powder and add a pinch of cumin. Or skip Parmesan and finish with tahini drizzle. Storage: Refrigerate up to 4 days; re-crisp on a hot sheet pan or in an air fryer.
This recipe is an original creation inspired by classic Easy Roasted Cauliflower Recipes flavors. All ingredient ratios and instructions are independently developed.