Description
This Oven Roasted Cauliflower recipe features tender, flavorful cauliflower florets and steaks perfectly seasoned with garlic, paprika, and black pepper, then roasted to golden crispiness. A simple combination of olive oil and melted butter boosts the natural flavors and creates a delightful side dish that pairs well with any meal.
Ingredients
Scale
Cauliflower
- 1 medium cauliflower (sliced into small florets, or 1/2″ thick steaks)
Seasoning and Oil
- 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 the oven to 425ËšF and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Cauliflower: Slice the head of cauliflower into 1/2″ thick steaks or break it into even, bite-sized florets to ensure even roasting.
- 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 to coat thoroughly for rich flavor and a crispy outer texture.
- Season the Cauliflower: In a small bowl, mix garlic powder, salt, paprika, and black pepper. Sprinkle this seasoning evenly over the cauliflower and toss again to distribute all spices uniformly.
- Roast the Cauliflower: Spread the seasoned cauliflower out evenly on the baking sheet. Bake in the preheated oven at 425ËšF for 15-20 minutes until the cauliflower is tender and reaches your preferred level of crispiness, turning once if desired for even roasting.
Notes
- Adjust seasoning to taste, adding more salt or spices if preferred.
- For extra crispiness, broil the cauliflower for the last 2 minutes, watching carefully to avoid burning.
- Feel free to add fresh herbs like parsley or thyme after roasting for added freshness.
- Use parchment paper or a silicone mat to prevent sticking and for easier cleanup.
- Leftovers can be reheated in the oven or enjoyed cold in salads.
