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Roasted Cauliflower

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 124kcal

Ingredients

  • 1 head Cauliflower, cut into florets about 16 ounces
  • 1/4 cup olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
US Customary - Metric

Instructions

  • Preheat oven to 400 F. Option to line a baking sheet with parchment paper for easy clean up.
  • Place florets in the center of the baking sheet. Drizzle with oil, then sprinkle with seasoning. Toss to evenly coat.
    top view of roasted cauliflower recipe
  • Spread into a single layer on your prepared baking sheet, making sure not to overcrowd the cauliflower (if your cauliflower seems crowded, feel free to spread them out onto a second baking sheet as well). Bake in preheated oven until cooked to your liking, about 20 minutes. Keep in mind bake times will vary depending on the size of your florets. Enjoy!
    top view of roasted cauliflower recipe

Notes

  1. How to cut a head of cauliflower into florets: Remove outer leaves. Slice the head of cauliflower through the center. Then cut a second time through the center for 4 quarters. Remove the core, then pull apart the florets.
  2. Even florets will roast best! I typically slice the larger florets in half to get the same-sized pieces for even roasting.
  3. Mushy cauliflower? This is most commonly due to overcrowding your pan. Don't be afraid to divide cauliflower onto 2 baking sheets.
  4. Tough cauliflower? It's probably underbaked. This is why I like to cut the florets into evenly sized-pieces.
  5. Leftovers? Should be good in the fridge for 3-4 days.

Nutrition

Calories: 124kcal | Total Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Sodium: 583mg | Fiber: 0.3g | Sugar: 0.1g | Net Carbs: 1g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com