Recipe Roasted Cauliflower
This oven-roasted cauliflower is a breeze to make and tastes incredible. The magic happens when butter and olive oil work their charm, giving the florets a golden, crispy edge while keeping them tender inside. And here's the best part: you can play around with different seasonings based on what you have, and it'll still turn out amazing every time.
Ingredients
- 1 medium cauliflower sliced into small florets or 1/2" thick steaks
- 2 tablespoons olive oil
- 1/4 cup unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt adjust to taste
- 1/4 teaspoon ground paprika
- 1/4 teaspoon freshly cracked black pepper adjust to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Cauliflower: Slice the head of cauliflower into 1/2" thick steaks or break up the cauliflower into even, bite-sized florets. Arrange the cauliflower in the center of the prepared baking sheet.
- Create Seasoning Mix: In a small bowl, combine 1/2 teaspoon garlic powder, 1/2 teaspoon fine sea salt (adjust to taste), 1/4 teaspoon ground paprika, and 1/4 teaspoon freshly cracked black pepper (adjust to taste).
- Drizzle and Toss: Drizzle 2 tablespoons of olive oil and 1/4 cup of melted unsalted butter over the cauliflower. Toss everything together to ensure even coating.
- Evenly Coat: Sprinkle the seasoning mix evenly over the cauliflower. Toss once again to ensure every piece is coated in the flavorful blend.
- Roast to Perfection: Spread the seasoned cauliflower out in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, or until the cauliflower reaches your desired level of crispiness. The edges should be golden brown, and the cauliflower should be tender when pierced with a fork.
- Serve: Once perfectly roasted, transfer the cauliflower to a serving platter and enjoy it as a fantastic and flavorful side dish.
Notes
- Feel free to customize the seasonings to your taste. You can experiment with different herbs and spices to create a unique flavor profile.
- If you prefer a dairy-free option, you can substitute the butter with additional olive oil.
- To make this dish even more appealing, consider garnishing it with freshly chopped herbs like parsley or chives before serving.
- This recipe is suitable for meal prep. You can pre-chop the cauliflower a few days ahead of time and store it in the refrigerator until you're ready to roast it. Just add the seasoning before baking.
- Leftover roasted cauliflower can be refrigerated for up to 3 days. Reheat in the oven, stovetop, or air fryer until heated through.
- Carbohydrates: 5g
- Protein: 2g
- Fat: 9g