Oven Roasted Cauliflower Florets
Servings: 3 servings
Calories: 98.9kcal
Ingredients
- ½ large cauliflower cut into large florets and dried with a clean kitchen towel
- 1 ½ tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pink salt or sea salt, adjust amount to taste
- ¼ teaspoon ground smoked paprika
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped optional
Instructions
- Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper.
- Place the cauliflower florets in a medium-large bowl and toss with the extra-virgin olive oil.
- In a small bowl, combine the garlic powder, onion powder, salt, smoked paprika, and freshly ground black pepper.
- Add the spice mixture to the cauliflower and toss until the cauliflower is evenly coated.
- Place the cauliflower florets, evenly spaced, on the parchment-lined baking sheet.
- Roast for 25 to 30 minutes, rotating the pan halfway through, until the cauliflower edges are browning. Serve while hot and garnish with chopped fresh parsley, if desired.
Notes
- The roasting time will slightly vary depending on the size of the cauliflower florets and your oven. If the cauliflower florets are smaller, check them at 15-20 minutes.
- Make sure the cauliflower florets are dry (with a clean kitchen towel) before tossing them with olive oil and spices to get the caramelized edges.
- Give the cauliflower florets some space and leave room between them so they roast rather than steam.
- If doubling the recipe (using 1 large head cauliflower), use 2 baking sheets. Dry the cauliflower florets in a towel before seasoning. Roast for 30 to 35 minutes, rotating the pans halfway through, until the cauliflower edges are browning.
- Note the spice and salt amounts are for a large cauliflower. If your cauliflower is smaller, adjust the seasoning accordingly.
