Your family will love this recipe for seasoned roasted cauliflower! Perfectly spiced, and nice and crispy on the edges, this cauliflower will disappear in no time at all!
It’s easy to get into a rut at dinnertime, isn’t it?
I know that I tend to make the same recipes time and time again, because I know that they’re my family’s favorites. We love grilled chicken, dairy free potato soup, and curry spiced cauliflower.
But sometimes I want a little variation, and that’s where this recipe for seasoned roasted cauliflower comes in. The blend of spices is just right – not spicy, and not overpowering. The olive oil allows this cauliflower to get crispy and browned on the edges. And it was a big hit over here – there weren’t any leftovers!
I find that the crispiest pieces go first! It’s so hard to resist a deliciously crisp piece of roasted cauliflower.
Can you roast frozen cauliflower?
Yes, you can roast frozen cauliflower florets. It might take a little bit longer for them to cook, but they should get golden brown on the edges. I really prefer using fresh cauliflower florets, but frozen will work if you are in a pinch.
What can I substitute for garlic or onion powder?
If you can’t have garlic or onion, you can leave those out. Try making up your own variation – you could add more paprika, some Italian seasoning, or even some extra chili powder.
Is cauliflower good for you?
Yes, cauliflower is good for you! It’s a great source of vitamin C, vitamin K, and B vitamins. It’s also a good source of fiber, and contains many antioxidants, too. You can read more about the health benefits of cauliflower here.
How do you make seasoned roasted cauliflower?
- Clean and trim the cauliflower into florets.
- Place the florets into a large bowl and add the olive oil and spices. Toss to coat.
- Bake at 425 degrees for about 30 minutes, or until the edges are browned and crisp.
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The Best Seasoned Roasted Cauliflower.
This recipe for seasoned roasted cauliflower is sure to become a favorite! Perfect for serving with chicken, beef, or just on its own.
Ingredients
- 1 head cauliflower
- 1/4 cup olive oil
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon pepper
- 1 teaspoon salt
Instructions
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Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
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Rinse the cauliflower cut the florets off, placing them in a large bowl.
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Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
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Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
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Season with more salt and pepper if desired.
Recipe Notes
Store leftover cauliflower in the refrigerator for up to four days.
What to serve with roasted cauliflower:
- chicken, beef, or pork
- vegan creamed spinach
- quinoa with green beans
This was SO good. I may have added extra seasoning and spice, and roasted it in the toaster over. My husband and I were surprised by how delightfully crispy these were on the edges but soft and buttery in the middle. Thank you!
Yay! I am so glad to hear that!
Good recipe but didn’t knock my socks off. I think the flavouring was slightly on the light side so next time I make it I will be a little more heavy handed. Perfect if you don’t like the side dish complimenting a main but not a showstopper.
The nutrition facts does not specify serving size. Can you clarify or are these the facts for the entire recipe? Thank you
Making this to go with roast chicken! Love roasted veg! Using smoked paprika, the onion and garlic powder, the cumin- Yum!, some chili powder and black pepper.
So glad it’s a 425F temp. My chicken thighs will cook right along side. Thank you!🥰
Delicious recipe!!!