Description
This Oven Roasted Cauliflower recipe features tender cauliflower florets and steaks roasted to crispy perfection with a savory blend of garlic, paprika, and black pepper. A simple yet flavorful side dish that is quick to prepare and perfect for any meal.
Ingredients
Scale
Vegetables
- 1 medium cauliflower, sliced into small florets or 1/2-inch thick steaks
Seasonings and Oils
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp salt, or to taste
- 1/4 tsp ground paprika
- 1/4 tsp ground black pepper, or to taste
Instructions
- Preheat Oven: Preheat your oven to 425ËšF (220ËšC) and line a baking sheet with parchment paper to prevent sticking and facilitate even roasting.
- Prepare Cauliflower: Slice the cauliflower head into 1/2-inch thick steaks, then break apart the wedges into evenly sized bite-sized florets for uniform roasting.
- Oil and Butter Coating: Place the cauliflower florets and steaks in the center of the prepared baking sheet. Drizzle with olive oil and melted butter, then toss gently to ensure all pieces are coated evenly, which will help develop a crisp texture.
- Seasoning Mix: In a small bowl, combine the garlic powder, salt, paprika, and black pepper. Sprinkle this seasoning mix over the cauliflower, tossing again to distribute the flavors evenly across all pieces.
- Roasting: Spread the seasoned cauliflower evenly on the baking sheet to avoid overcrowding, which allows for proper roasting. Bake in the preheated oven for 15 to 20 minutes, checking occasionally, until the cauliflower reaches your desired level of crispiness and golden edges.
Notes
- For extra crispiness, flip the cauliflower halfway through roasting.
- You can substitute unsalted butter with all butter or more olive oil for a dairy-free option.
- Adjust seasoning quantities to taste, especially salt and pepper.
- This recipe pairs well with grilled meats or as part of a vegetarian meal.
- Leftovers can be reheated in the oven or enjoyed cold in salads.
