Here’s a simple and tasty roasted cauliflower recipe—crispy on the edges, tender inside 🥦✨
Roasted Cauliflower
Serves: 2–4
Time: ~30 minutes
Ingredients
- 1 medium head cauliflower, cut into florets
- 2–3 tbsp olive oil
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- Optional: ½ tsp garlic powder, paprika, or cumin for extra flavor
- Optional garnish: chopped parsley, lemon juice, or grated Parmesan
Instructions
- Preheat oven: 425°F (220°C). Line a baking sheet with parchment paper.
- Prep cauliflower: Wash and cut cauliflower into bite-sized florets. Pat dry so they roast nicely.
- Season: Toss cauliflower with olive oil, salt, pepper, and any optional spices until evenly coated.
- Roast: Spread florets in a single layer on the baking sheet. Roast 20–25 minutes, stirring halfway, until golden brown and tender.
- Serve: Drizzle with a little lemon juice or sprinkle Parmesan if desired. Serve hot.
Tips & Variations
- Extra crispy: Roast at 450°F (230°C) and don’t overcrowd the pan.
- Spicy: Add a pinch of chili flakes before roasting.
- Cheesy: Sprinkle shredded cheddar or Parmesan during the last 5 minutes of roasting.
- Garlic lovers: Toss with minced garlic 5 minutes before finishing to avoid burning.
If you want, I can also give a sheet-pan version with multiple veggies that’s super easy for dinner prep. Do you want that?
