Roasted Cauliflower

A simple, versatile roasted cauliflower recipe with golden, caramelized florets seasoned with olive oil, garlic, and warm spices. Finish with lemon, herbs, and toasted nuts for a bright, crunchy side.

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Course: Side Dish

Cuisine: International

Keyword: roasted cauliflower, cauliflower recipe, side dish, vegetarian, healthy sides, easy recipes

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 120kcal

Ingredients

1 large head cauliflower about 1.2–1.4 lb / 550–650 g, cut into florets
3 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 tsp smoked paprika or sweet paprika
1/2 tsp ground cumin optional
2 cloves garlic minced
1 tbsp lemon juice
2 tbsp chopped fresh parsley
2 tbsp toasted sliced almonds or chopped walnuts optional
1 tsp balsamic glaze or honey optional

Instructions

Preheat the oven to 220°C (425°F) and position a rack near the center.
Wash and dry the cauliflower; cut into even-sized florets so they roast uniformly.
In a large bowl, toss florets with olive oil, minced garlic, paprika, cumin (if using), salt, and pepper until well coated.
Spread cauliflower in a single layer on a rimmed baking sheet lined with parchment paper or lightly oiled.
Roast for 12–15 minutes undisturbed to allow edges to caramelize.
Remove pan and use a spatula to flip florets for even browning.
Return to oven and roast another 10–12 minutes until edges are deeply golden and centers are tender.
Test doneness by piercing a floret with a fork; it should be tender but not mushy.
Transfer to a serving bowl and drizzle with lemon juice and optional balsamic glaze; toss gently.
Sprinkle chopped parsley and toasted nuts on top before serving to add texture and brightness.

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