Description
A game-changing roasted cauliflower recipe with golden, caramelized edges and tender interior, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 2 tablespoons olive oil
- Salt, to taste
- Your choice of spices (e.g., cumin, paprika, crushed red pepper)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower into evenly sized florets for consistent cooking.
- Toss the florets in olive oil, salt, and spices.
- Spread them on a parchment-lined baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until golden and tender.
Notes
Store leftover roasted cauliflower in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat by roasting at 375°F (190°C) for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg