Description
Oven Roasted Cauliflower is a simple and delicious side dish featuring tender cauliflower florets and steaks, seasoned with garlic, paprika, and black pepper, then roasted to crispy perfection with olive oil and butter.
Ingredients
Cauliflower
- 1 medium cauliflower (sliced into small florets or ½ inch thick steaks)
Seasoning & 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 your oven to 425˚F (220˚C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare cauliflower: Slice the head of cauliflower into ½ inch thick steaks or break it into evenly sized bite-sized florets to ensure even roasting.
- Coat cauliflower: Place the cauliflower pieces in the center of the baking sheet. Drizzle with olive oil and melted butter, then toss gently to ensure each piece is evenly coated.
- Add seasoning: In a small bowl, mix together garlic powder, salt, paprika, and black pepper. Sprinkle the seasoning evenly over the cauliflower and toss again to distribute the flavors.
- Roast cauliflower: Spread the cauliflower out evenly on the baking sheet. Bake in the preheated oven for 15-20 minutes, or until the cauliflower is tender and has reached your preferred level of crispiness, flipping halfway if desired for even roasting.
Notes
- For extra crispiness, turn on the broiler for the last 2-3 minutes but watch closely to prevent burning.
- Adjust seasoning to taste; add chili flakes for a spicy twist.
- Use fresh cauliflower for best results, older heads may take longer to roast.
- This recipe pairs well with grilled meats or can be enjoyed as a vegetarian main with grains.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
